Caramel Ice Cream
Published June 28, 2003
- Total Time
- 30 minute, plus overnight chill
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Ingredients
FOR THE CARAMEL
1 ¼ cups heavy cream
1 ½ cups sugar
½ cup (1 stick) butter
FOR THE ICE CREAM BASE
2 cups heavy cream
1 cup milk
6 egg yolks
¾ cup sugar
Nutritional analysis per serving (6 to 8 servings)
61 grams carbs; 252 milligrams cholesterol; 699 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 31 grams saturated fat; 50 grams fat; 1 gram trans fat; 46 milligrams sodium; 5 grams protein; 61 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm. In another saucepan combine the sugar with ½ cup water over medium heat and stir until the sugar dissolves and the liquid is clear. Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes. Remove from the heat and slowly stir in the cream. (Protect your face and hands, because the cream will spatter.) Stir until smooth, whisk in the butter and let cool.
- Step 2
To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk. In the top of a double boiler set over simmering water, whisk egg yolks and sugar. Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the caramel.
- Step 3
Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.
Private Notes