Caramel Ice Cream
Dive into the creamy richness of homemade caramel ice cream! This dessert is a perfect balance of buttery caramel sweetness and velvety texture, ideal for any occasion. Whether served in a cone, bowl, or alongside your favorite baked treats, this recipe is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (chilling and freezing)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/4 cup butter
- 1 cup packed brown sugar
- 1½ cups heavy cream, divided
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1½ cups whole milk
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook until the sugar dissolves and begins to bubble (about 3–4 minutes). Slowly whisk in ½ cup of heavy cream. Cook for another minute until smooth, then remove from heat and let cool.
In a medium bowl, whisk egg yolks and granulated sugar until pale yellow. Meanwhile, heat the milk and salt in a saucepan over medium heat until just simmering (do not boil). Gradually whisk about ½ cup of the hot milk into the egg mixture to temper it. Then pour the tempered mixture back into the saucepan with the remaining milk.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5 minutes). Strain through a fine mesh sieve into a bowl to remove any cooked egg bits.
Stir in the remaining heavy cream, vanilla extract, and cooled caramel sauce into the custard. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for at least 3 hours or overnight.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 25 minutes). Once churned to a soft-serve consistency, transfer to a loaf pan or airtight container. Press plastic wrap or wax paper onto the surface and freeze for at least 4 hours or until firm.
Let the ice cream sit at room temperature for about 5 minutes before scooping. Enjoy!
Notes
Serving Suggestions:
Serve in waffle cones or bowls with an extra drizzle of caramel sauce. Pair with warm brownies or cookies for an indulgent dessert.
Tips & Tricks:
- Use room-temperature ingredients for smoother blending.
- Avoid boiling the milk to prevent curdling.
- Strain custard thoroughly for a silky texture.
Storage & Reheating Instructions:
Store in an airtight container with plastic wrap pressed against the surface to prevent freezer burn. The ice cream will keep well for up to one month in the freezer. If frozen too hard, let it sit at room temperature for about 5–10 minutes before scooping.
Find it online: https://icecreamin.com/caramel-ice-cream/