Caramel ice cream
This homemade caramel ice cream recipe delivers a rich, creamy dessert with the perfect balance of sweet and buttery flavors. By combining a smooth caramel base with a velvety custard, this ice cream is a treat that’s sure to impress. The recipe is simple, yet luxurious, with a few key techniques that will elevate your homemade ice cream to the next level.
Equipment
- 1 Medium saucepan (for making the caramel and cooking the custard)
- 1 Large mixing bowl (for cooling the custard)
- 1 Fine-mesh sieve (for straining the custard)
- 1 Whisk (for stirring the mixture)
- 1 Ice cream maker (for churning)
- 1 Airtight container (for storing the ice cream)
Ingredients
- 1 cup 200g Granulated sugar
- 1/4 cup 60g Unsalted butter
- 1 cup 240ml Heavy cream (room temperature)
- 1 cup 240ml Whole milk (room temperature)
- 5 Large egg yolks
- 1 tsp Pure vanilla extract
- Pinch of salt
Instructions
Make the Caramel
- In a medium saucepan, melt the sugar over medium heat, stirring constantly. Once the sugar begins to melt, it will start to turn golden. Continue stirring until it has fully melted into a smooth amber-colored caramel.
Add the Butter and Cream
- Carefully add the butter to the caramel, stirring until melted and combined. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be cautious. Stir until smooth and set aside to cool slightly.
Prepare the Custard Base
- In a separate bowl, whisk together the egg yolks until smooth. Gradually pour in the warm caramel mixture, a little at a time, while whisking to temper the eggs. Once the eggs are warmed up, add the remaining caramel mixture and pour it all back into the saucepan.
Cook the Custard
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 8-10 minutes). Do not let it boil.
Strain the Custard
- Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove any curdled bits. Let the custard cool to room temperature.
Chill the Custard
- Refrigerate the custard for at least 4 hours, or preferably overnight, to chill completely. This step ensures the best texture when churning.
Churn the Ice Cream
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Freeze
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve
- Scoop and serve your creamy, homemade caramel ice cream!
Notes
- Temperature Control: Be careful when making the caramel. Don’t let it burn; watch closely as it melts and turns golden.
- Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for a few minutes to soften before scooping.
- Egg-Free Option: If you prefer an eggless version, you can substitute with a cooked cornstarch custard base. The texture may be slightly different but still delicious!
- Caramel Swirl: For an extra caramel punch, drizzle a bit of homemade or store-bought caramel sauce into the ice cream as it churns, creating a swirl effect.