Caramel Ice Cream (With Variations)

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

the correct color (once it stops bubbling)

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)

It took a few tries, but I cracked the code to good caramel ice cream.
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Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 1.5 quarts

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
Keyword ice cream
Tried this recipe?Let me know how it was!

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