Caramel Swirl Ice Cream
This homemade caramel swirl ice cream combines rich, velvety ice cream with a decadent homemade caramel sauce, creating a luxurious dessert experience. The creamy, sweet base is swirled with ribbons of golden caramel, resulting in the perfect balance of smooth and slightly chewy textures. Ideal for any occasion, this ice cream is sure to satisfy your sweet tooth with its indulgent flavor.
Equipment
- Ice Cream Maker – 1 unit
- Medium Saucepan: 1 unit
- Mixing Bowls – 2 units
- Whisk: 1 unit
- Wooden Spoon or Silicone Spatula – 1 unit
- Fine Mesh Strainer – 1 unit
- Storage Container – 1 unit (airtight)
Ingredients
For the Caramel Sauce:
- ½ cup 115g unsalted butter
- 1 cup 200g brown sugar, packed
- ½ cup 120ml heavy cream
- 1 tsp vanilla extract optional
- Pinch of salt optional
For the Ice Cream Base:
- 1 cup 240ml whole milk
- 2 cups 480ml heavy cream
- 5 large egg yolks
- ¾ cup 150g granulated sugar
- 1 tsp vanilla extract
Instructions
Make the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until dissolved.
- Pour in the heavy cream slowly while stirring, allowing the mixture to bubble up. Continue stirring for 3–5 minutes until it thickens slightly.
- Remove from heat and stir in vanilla extract and salt (if using). Allow the caramel to cool to room temperature.
Prepare the Ice Cream Base:
- In a separate saucepan, combine the milk and cream. Heat over medium-low heat until it’s warm but not boiling.
- In a bowl, whisk together the egg yolks and sugar until pale and smooth.
- Gradually add a small amount of the warm milk mixture to the egg yolks to temper them. Then, slowly pour the egg mixture back into the saucepan with the remaining milk.
- Cook over medium-low heat, stirring constantly until the custard thickens and coats the back of a spoon. Strain through a fine mesh sieve to remove any curdled bits and cool slightly.
Chill the Custard:
- Transfer the strained custard to a bowl and cover with plastic wrap, pressing it directly on the surface. Chill in the refrigerator for at least 4 hours, preferably overnight.
Churn the Ice Cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
Add the Caramel Swirl:
- Transfer the churned ice cream to a storage container. Drizzle some of the cooled caramel sauce over the top and gently swirl it through the ice cream using a spatula.
- Repeat layering the ice cream and caramel sauce, creating a beautiful swirl effect.
Freeze the Ice Cream:
- Cover the container and place it in the freezer for at least 4 hours or until fully firm. Serve and enjoy!
Notes
- Storage: Store your homemade caramel swirl ice cream in an airtight container in the freezer for up to 2-3 weeks for the best flavor and texture.
- Caramel Sauce: If you prefer a smoother caramel swirl, make sure the caramel sauce cools completely before swirling into the ice cream.
- Customizing Flavors: Feel free to add other mix-ins like chopped nuts or chocolate chips to customize the flavor of your ice cream.
- No Ice Cream Maker? You can make this recipe without an ice cream maker by using a no-churn method. Simply whip the cream, fold in the other ingredients, and freeze until firm.