Caramel Ice Cream

Name: Caramel Ice Cream
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 6 larges egg yolks; 237 milliliters granulated sugar; 237 milliliters half-and-half; 473 milliliters heavy cream; 1 teaspoon kosher salt; 1 vanilla bean, split lengthwise, scraped, and seeds reserved; 59 milliliters water

Caramel Ice Cream might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 309 calories, 3g of protein, and 23g of fat. This recipe serves 10. Summer will be even more special with this recipe. Head to the store and pick up egg yolks, kosher salt, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Combine cream, half-and-half, and vanilla seeds in a large bowl and set aside.

Ingredients you will need

Vanilla

Cream

Seeds

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Bowl

Combine sugar and water in a large saucepan and stir until mixture resembles wet sand.

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Sugar

Water

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Sauce Pan

Place over medium-high heat and bring to a boil.

Let boil until mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.Meanwhile, whisk egg yolks in a large bowl until pale yellow, about 5 minutes.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Whisk

Sauce Pan

Stove

Bowl

Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs.

Ingredients you will need

Caramel Sauce

Egg

Equipment you will use

Whisk

Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in salt, and cook over low heat, stirring constantly until it is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)

Ingredients you will need

Caramel Sauce

Ice Cream

Custard

Salt

Egg

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Sauce Pan

Remove from heat and strain through a fine mesh strainer into a large heatproof bowl.

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Sieve

Bowl

Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for 1 week.

Ingredients you will need

Ice Cream

Water

Base