Caramel Ice Cream Delight
Indulge in the velvety richness of Caramel Ice Cream Delight, a homemade frozen dessert that’s irresistibly creamy and bursting with sweet, buttery caramel flavor. This luxurious recipe pairs a silky, custard-based ice cream with a swirl of homemade caramel, creating a perfectly balanced treat for caramel lovers everywhere. Made with heavy cream, egg yolks, and a dash of vanilla, this decadent dessert is crafted for maximum creaminess and flavor. Optional toppings like toasted pecans and a drizzle of caramel sauce elevate each scoop into a gourmet experience. Whether you're hosting a dinner party or craving a sweet indulgence, this easy-to-follow recipe is your guide to achieving artisanal-quality ice cream right in your kitchen. Ready in just 20 minutes of prep time, it’s the ultimate dessert for summer or any special occasion!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 0.5 cup Pecans (optional, for topping)
- 0.25 cup Caramel sauce (optional, for garnish)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until the mixture is steaming but not boiling. Stir occasionally to prevent scorching.
In a separate bowl, whisk together the egg yolks and the remaining 1/2 cup of granulated sugar until the mixture is pale and creamy.
Gradually ladle about 1/2 cup of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the mixture over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the vanilla extract and 1/4 teaspoon of salt. Allow the custard base to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
For the caramel, heat the light brown sugar and butter in a small saucepan over medium heat. Stir constantly until the sugar has dissolved and the mixture becomes smooth. Allow it to simmer for 2-3 minutes, then remove from heat and let it cool completely.
Once the custard base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. About 5 minutes before the ice cream is done churning, drizzle the cooled caramel into the ice cream in a thin stream to create a swirl effect.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
To serve, scoop the ice cream into bowls or cones. Optionally, top with chopped pecans and drizzle with additional caramel sauce for garnish.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 362.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 521 mg | 40% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
