Caramel Ice Cream
This Homemade Caramel Ice Cream combines rich, buttery caramel with a smooth custard base, resulting in a creamy and indulgent dessert that’s perfect for any occasion. With simple ingredients and a few easy steps, you can make this delicious treat at home without the need for fancy equipment. Whether served in a cone, bowl, or sundae, this ice cream is sure to impress your family and friends. It's a wonderful dessert that brings the classic flavors of caramel to life in a luxurious way.
Equipment
- Ice Cream Maker (if available) – 1
- Saucepan – 1 medium-sized
- Whisk (1)
- Mixing Bowls (2 medium-sized)
- Spatula (1)
- Airtight Container for storage – 1
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 1 cup 200 g Granulated Sugar
- 5 large Egg Yolks
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1 cup 240 ml Caramel Sauce (either homemade or store-bought)
Instructions
Make the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat. Stir occasionally as the sugar melts and turns golden brown (amber).
- Slowly pour in the heavy cream while stirring constantly. The mixture will bubble, so be cautious. Stir until smooth and remove from heat. Let the caramel cool slightly.
Prepare the Custard:
- In a separate bowl, whisk together the egg yolks and sugar until pale and smooth.
- Slowly add a small amount of the hot caramel into the egg mixture while whisking to temper the eggs.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining caramel and cook over low heat. Stir constantly until the custard thickens and coats the back of a spoon (170°F or 77°C).
Cool and Combine:
- Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the custard cool for about 10-15 minutes.
- Once the custard has cooled slightly, pour the caramel sauce into the mixture and stir to combine.
Chill the Mixture:
- Refrigerate the custard mixture for at least 2 hours, or overnight, to allow it to cool completely.
Churn and Freeze:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze. Stir every 30 minutes to break up ice crystals.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or overnight until firm.
Serve and Enjoy:
- Scoop into cones, bowls, or create sundaes with your favorite toppings, such as whipped cream, extra caramel sauce, or chopped nuts.
Notes
- Homemade Caramel Sauce: If you want to make your own caramel sauce, simply heat 1 cup of sugar over medium heat, stirring until melted and golden. Add 1 cup of heavy cream in a slow stream while stirring. Cook for 2-3 minutes, and then cool.
- Texture Tip: If you don’t have an ice cream maker, use the freezer method, but stir the mixture every 30 minutes to prevent ice crystals and achieve a smoother texture.
- Variations: Try adding salted caramel for a salty-sweet twist, or mix in chopped nuts, chocolate chunks, or a swirl of fudge after churning for extra flavor.
- Storage: Store your ice cream in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface of the ice cream before sealing the container.