Caramel Ice Cream
A rich and creamy homemade ice cream infused with buttery brown sugar caramel, perfect for any dessert lover.
Equipment
- Medium Saucepan
- Mixing Bowl
- Ice Cream Maker
- Fine Sieve
Ingredients
- ¼ cup butter
- 1 cup packed brown sugar
- 1½ cups heavy cream divided
- 4 large egg yolks
- ½ cup granulated sugar
- 1½ cups whole milk
- ¼ tsp. kosher salt
- 1 tsp. vanilla extract
Instructions
- Chill your ice cream machine bowl in the freezer for at least 24 hours.
- In a medium saucepan, melt butter and brown sugar together over medium heat. Stir until the sugar dissolves and bubbles gently (about 3-4 minutes).
- Whisk in half a cup of heavy cream and cook for another minute until smooth. Remove from heat and set aside.
- In a separate bowl, whisk egg yolks and granulated sugar until pale and smooth.
- Warm the milk and salt in another saucepan until just simmering. Slowly pour about half a cup of hot milk into the egg mixture, whisking constantly (temper the eggs).
- Return the egg mixture to the saucepan with the remaining milk. Heat on low, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain the custard through a fine sieve into a bowl, then stir in the remaining heavy cream, vanilla extract, and prepared caramel sauce. Mix well.
- Cover tightly with plastic wrap, pressing it directly onto the surface. Refrigerate for at least three hours or until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer to a loaf pan or container, pressing plastic wrap onto the surface to prevent ice crystals. Freeze for at least four hours or until firm.
- Allow the ice cream to sit at room temperature for about five minutes before scooping. Serve and enjoy!
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Notes
Store in an airtight container with plastic wrap pressed directly on the surface for up to two weeks. Avoid thawing and refreezing.