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Caramel Ice Cream

July 13, 2011

Caramel Ice Cream

Caramel Ice Cream

Summer is in full swing and if you are anything like me you’ll be looking for all sort of great ice cream recipes.  This caramel ice cream is amazing!  If you are looking for a way to cool down this summer you need to whip up some of this ice cream!  I love caramel.  It is actually very easy to make too, did you know?  Of course you did.  You could also make the caramel and then simply serve it on top of your vanilla ice cream.  I really thought the idea of adding it to the custard was a wonderful way to switch things up.  Boy was I right!  If you are a fan of caramel you’ll have to try this straight away.

Ingredients and Directions for Caramel Ice Cream

Ingredients and Directions for Caramel Ice Cream

1.  Ingredients

For the Caramel Sauce

3/4 cup granulated sugar

2 tablespoons water

2 teaspoons light corn syrup

1/2 teaspoon fresh lemon juice

3/4 cup whipping cream

For the Ice Cream

1 1/2 cups whole milk

1 1/4 cup whipping cream

6 large egg yolks

To Prepare the Caramel Sauce

2.  In a deep saucepan, combine the sugar, water, light corn syrup and lemon juice.  Warm over medium heat, stirring until the sugar dissolves and the liquid is clear and bubbling, 1-2 minutes.  Raise the heat to medium-high and boil gently, stirring occasionally, until the mixture is a rich amber.  Remove from heat and slowly add the whipping cream into the caramel, stirring until smooth.  If it isn’t smooth, return to low heat and stir again until smooth.  Let cool to room temperature.

To Prepare the Ice Cream

3.  In a small saucepan, stir together the 1 1/2 cups whole milk and 3/4 cup whipping cream.  Stir in the caramel mixture.  Warm over medium heat, stirring often, until small bubbles form around the edges.  Remove from the heat.

4.  In a small bowl, whisk together the 6 egg yolks and remaining 1/2 cup whipping cream until blended.  Whisk one-forth of the caramel-milk mixture into the yolks.

5.  Then whisk the yolk mixture back into the saucepan with the remaining caramel-milk mixture.  Heat over medium-low heat, stirring constantly, until thickened, 4-5 minutes.

Fill a large mixing bowl  halfway with ice cubes and enough cold water just to cover the ice cubes.  Place the bowl with the custard into the larger bowl, nestling the medium bowl into the ice cubes.  Let the custard cool, stirring occasionally, until it reaches room temperature, 30-45 minutes.  As the ice melts, be sure the water level does not rise to flood into the custard.  Once the custard has cooled to room temperature, remove the medium bowl from the ice water bath.

6.  Place a piece of plastic wrap directly onto the surface of the custard, which will prevent a coating or skin from forming.  Refrigerate the custard until it is well chilled, at least 3 hours or up to 12 hours.

Prepare an ice cream maker with at least 1-quart capacity according to the manufacturer’s directions.  Remove the plastic wrap from the custard.  Pour the well chilled custard into the mixing container of the ice cream maker and churn according to manufacturer’s directions.  The timing will depend on the type of machine and the temperature of the custard.

Makes 1 Quart (1 Liter)

From Williams-Sonoma

Caramel Ice Cream

Caramel Ice Cream

The perfect way to cool down this summer, caramel ice cream!  If you prefer a more traditional ice cream you should try strawberry, it’s super awesome!

From our kitchen to yours,
Sydney Jones

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One Comment leave one →
  1. July 14, 2011 4:46 am

    Home made ice-cream is such a lovely treat, and puts commercial “ice-cream” to shame every time! Great photos 🙂

    http://therecanbeonlyjuan.com

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