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Caramel Ice Cream

Description: Caramel-flavored ice cream.
Yield: About 1 quart

Qty Unit Ingredient
1 c. Milk
1 1/4 c. Sugar (separated)
2 c. Heavy Cream
2 Egg Yolks (lightly beaten)
1 Tbsp. Vanilla


  1. Heat milk over medium heat in a medium sauce pan
  2. Take 1/2 c. of sugar, and pour about 1 Tbsp into the eggs, mix well
  3. Dissolve the remainder of the 1/2 c. sugar in the milk
  4. Pour half of the milk mixture into the eggs very slowly, whisking constantly
  5. Pour egg/milk mixture into the sauce pan with the remaining milk
  6. Heat the egg/milk custard until it coats the back of a wooden spoon
  7. Remove from heat (strain if desired to remove any cooked egg bits)
  8. Heat heavy cream over low heat, just to a simmer
  9. In a medium or large, non-reactive sauce pan, heat 3/4 c. sugar and 3 Tbsp of water over medium heat until the sugar dissolves
  10. When sugar is dissolved, turn heat up to high
  11. Do not stir, but shake the sauce pan lightly to swirl the contents
  12. The sugar will begin to bubble, continue swirling until the mixture turns a light amber color
  13. Pour heated heavy cream into the sugar (carefully, it will bubble up a lot)
  14. Stir sugar/cream mixture over medium heat until any sugar that seized up has re-dissolved
  15. Remove from heat and allow to cool
  16. Combine custard and cream/sugar mixtures, add vanilla, cover and refrigerate
  17. Freeze in ice cream maker

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Copyright 2005-2009, Kevin Worcester