The first time I attempted a caramel ice cream, I messed up and burned the caramel. It was my first time ever making dry caramel, and another attempt still tasted burned even though it looked like the right color. I soon found another recipe that works a lot better and tastes delicious.
Pour into a large pot and set aside:
3 c. heavy cream
1 1/2 c. whole milk
scant 1/4 t. salt
3/4 c. sugar
Over medium heat in a medium pot, melt and swirl frequently until you get a caramel color (medium amber). Swirling is better than stirring! Stirring leads to crystallization, which means big, ugly chunks and uneven caramelization.
1 1/8 c. sugar
4 1/2 T. water

Immediately pour the caramel into the large pot of dairy/sugar. This method stops the caramel from cooking any more and prevents burning. It will turn into a big lump, but that’s okay! Heat the mixture until the caramel dissolves completely.
Meanwhile, use a mixer to beat until creamy:
4 egg yolks
Temper the egg yolks by adding several ladles of the hot dairy mixture. Keep the mixer running slowly. Once you’ve added about 1/3 of the dairy, return the tempered egg mixture to the pot and cook over medium heat until slightly thickened.
Strain (optional) and chill the mixture for at least 4 hours, or until it’s completely cold. Churn and enjoy right away or freeze for several hours for a hard texture.
Optional but recommended: Sprinkle in 1/3 t. of flaky salt during the last 2 minutes of churning.

Twix Ice Cream
In the last 5 minutes of churning, add 8 oz. crushed shortbread cookies. Freeze for at least 2 hours so the cookies soften. Top with chocolate syrup. I don’t recommend drowning the caramel ice cream in fudge sauce because it mutes the caramel flavor too much.
Find more delicious ice cream recipes here.

Caramel Ice Cream (With Variations)
Equipment
- ice cream churn
Ingredients
- 3 cups heavy cream
- 1 1/2 cups milk whole
- 1/4 teaspoon salt scant
- 3/4 cup sugar
- 1 1/8 cup sugar
- 4 1/2 tablespoons water
- 4 egg yolks
- 1/3 teaspoon flaky salt optional
Twix
- 8 ounces shortbread cookies crushed
- chocolate syrup
Instructions
- Pour the cream, milk, salt, and sugar in a pot and set aside.3 cups heavy cream, 1 1/2 cups milk, 1/4 teaspoon salt, 3/4 cup sugar
- Over medium heat in a medium pot, melt and swirl the water and sugar frequently until you get a caramel color (medium amber). Swirling is better than stirring!1 1/8 cup sugar, 4 1/2 tablespoons water
- Immediately pour the caramel into the large pot of dairy/sugar. This method stops the caramel from cooking any more and prevents burning. It will turn into a big lump, but that’s okay! Heat the mixture until the caramel dissolves completely.
- Meanwhile, use a mixer to beat the egg yolks until creamy.4 egg yolks
- Temper the egg yolks by adding several ladles of the hot dairy mixture. Keep the mixer running slowly. Once you’ve added about 1/3 of the dairy, return the tempered egg mixture to the pot and cook over medium heat until slightly thickened.
- Strain (optional) and chill the mixture for at least 4 hours, or until it’s completely cold. Churn and enjoy right away or freeze for several hours for a hard texture. Add mix-ins as directed.
- Optional but recommended: Sprinkle in flaky salt during the last 2 minutes of churning.1/3 teaspoon flaky salt
Twix
- In the last 5 minutes of churning, add the cookies. Freeze for at least 2 hours so the cookies can soften. Top with chocolate syrup.8 ounces shortbread cookies, chocolate syrup