Caramel Ice Cream
Caramel Ice Cream is a creamy, dreamy dessert with deep caramel flavor and a rich custard base. Made with homemade caramel sauce and churned to silky perfection, this indulgent treat is perfect on its own or paired with pies, brownies, or apple desserts.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1½ cups heavy cream divided
- 1 cup whole milk
- 5 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
Instructions
- Make the caramel: In a medium saucepan over medium heat, combine sugar and water. Swirl (don’t stir) and cook until the sugar turns a deep amber color. Remove from heat and whisk in butter and ½ cup heavy cream (it will bubble). Stir until smooth.
- Create the custard base: Add milk and remaining 1 cup cream to the caramel and return to medium heat. Stir until warm.
- Temper the egg yolks: In a bowl, whisk egg yolks. Slowly whisk in a bit of the warm caramel mixture. Then pour the yolk mixture back into the saucepan.
- Cook custard: Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–175°F). Do not let it boil.
- Strain and chill: Strain the mixture into a clean bowl. Stir in vanilla and salt. Cover and refrigerate for at least 4 hours, preferably overnight.
- Churn: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes).
- Freeze: Transfer to a lidded container and freeze for 2–4 hours until firm.
Notes
- Adjust salt to taste — a pinch more makes it a salted caramel ice cream.
- Add caramel swirls or toffee bits during the last few minutes of churning for extra texture.
- Keeps well in the freezer for up to 2 weeks.
- If you prefer a shortcut, substitute with high-quality store-bought caramel sauce, but homemade yields a deeper flavor.