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Caramel Ice Cream
The secret to this incredibly rich ice cream is taking the sugar to a deep, dark amber before adding the cream. That toasted, complex caramel flavor completely transforms a standard custard base into something extraordinary. You'll use a classic blend of egg yolks, heavy cream, and whole milk to create a velvety texture that rivals any scoop shop. A touch of vanilla and salt balances the sweetness, making it the ultimate companion for warm fruit crisps or a standalone treat.
Equipment
- Stovetop
- Saucepan
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. Watch 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 so the eggs don't curdle.
- 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.
Notes
- Make ahead: The ice cream base can be refrigerated for up to 24 hours before churning.
- Storage: Transfer the churned ice cream to an airtight, freezer-safe container and press a piece of parchment paper directly against the surface to prevent ice crystals.
- Safety: When adding the cream to the hot caramel, pour slowly and stand back slightly, as the mixture will bubble up vigorously.