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Caramel Ice Cream
Homemade caramel ice cream starts with a rich base of deeply caramelized sugar. Melting the sugar to a dark amber color builds a complex, slightly toasted flavor that sets this dessert apart. A classic custard technique using egg yolks, heavy cream, and whole milk creates a luxurious and velvety texture. A touch of vanilla and salt balances the sweetness perfectly. Serve this frozen treat on its own or scoop it over warm fruit crisps and pies.
Ingredients
- ½ cup sugar
- 2 cups whipping cream
- 1 cup milk
- 3 egg yolks, slightly beaten
- ¼ teaspoon salt
- 2 teaspoons vanilla
Instructions
- 1Place the sugar in a 2-quart saucepan and warm over medium heat until it starts melting. Stir continuously until the sugar dissolves completely and turns a deep amber color.
- 2Take the pan off the heat and carefully pour in 1 cup of the whipping cream, watching out for initial splattering and bubbling.
- 3Return the pan to low heat and stir often until any hardened pieces of caramel melt smoothly into the cream, then remove from the heat again.
- 4Whisk the remaining 1 cup of whipping cream, milk, egg yolks, salt, and vanilla into the caramel base until thoroughly combined.
- 5Return the mixture to medium heat and cook while stirring constantly just until it reaches a boil. Take it off the heat immediately to prevent the eggs from curdling.
- 6Transfer the custard base to a chilled bowl and refrigerate uncovered for 2 to 3 hours, stirring occasionally until it cools to room temperature.
- 7Pour the cooled base into a 1-quart ice cream maker and churn following the specific instructions for your machine.