Delicious creamy caramel ice cream swirled with a rich fudgey salted caramel sauce. This recipe does take a long time to make... the custard needs to be left overnight in the fridge but the result is amazing and much more delicious than store brought.
Delicious creamy caramel ice cream swirled with a rich fudgey salted caramel sauce. This recipe does take a long time to make... the custard needs to be left overnight in the fridge but the result is amazing and much more delicious than store brought.
Yields1 Serving
For the ice cream custard 2 cups heavy cream 1 cup milk ¾ cup light brown sugar 2 tsp vanilla pinch pf salt 6 egg yolksFor the caramel sauce ½ cup dark brown sugar ½ cup light brown sugar ¼ cup unsalted butter ¼ cup heavy cream ¼ cup milk 2 tsp vanilla extract 1 tsp salt
11. In a saucepan over medium heat place all the ingredients for the custard except for the egg yolks. Cook for 2-3 minutes until the custard begins to bubble then turn the heat to low and simmer a further 1-2 minutes.
2. Remove the saucepan from the heat. Place the egg yolks in a large bowl and then tip the yolks one by one into the custard whilst whisking continuously.
3. Place the saucepan back on the heat and simmer for 5 minutes whilst stirring now and again with a wooden spoon. The custard is ready once the it coats and sticks to the back of the spoon. Remove the custard from the heat and leave to cool completely before transferring to the fridge to cool for at least 4 hours or overnight.
4. For the caramel sauce place all ingredients in a medium saucepan and simmer for about 8-10 minutes whilst stirring continuously. Allow the sauce to boil for 1 minute whilst stirring then turn the heat back down. The sauce should turn a dark amber colour, remove from the heat and transfer to a glass jar to cool completely. The sauce will harden as it cools.
5. Place the ice cream custard into your prepared ice cream maker. Use according to the manufactures instructions (mine takes no more than 15-20 minutes to turn into ice cream).
6. Add just 1/3 of the cooled caramel sauce to the ice cream and mix a further minute or so. Pour 1/3 of the ice cream into an ice cream tin or 9x15 loaf tin and drizzle 1/3 if the remaining sauce over. Repeat with a second and third layer of ice cream and caramel sauce. You can serve this ice cream now or cover the tin with foil and place in the fridge for 4 more hours or so to harden.
1. In a saucepan over medium heat place all the ingredients for the custard except for the egg yolks. Cook for 2-3 minutes until the custard begins to bubble then turn the heat to low and simmer a further 1-2 minutes.
2. Remove the saucepan from the heat. Place the egg yolks in a large bowl and then tip the yolks one by one into the custard whilst whisking continuously.
3. Place the saucepan back on the heat and simmer for 5 minutes whilst stirring now and again with a wooden spoon. The custard is ready once the it coats and sticks to the back of the spoon. Remove the custard from the heat and leave to cool completely before transferring to the fridge to cool for at least 4 hours or overnight.
4. For the caramel sauce place all ingredients in a medium saucepan and simmer for about 8-10 minutes whilst stirring continuously. Allow the sauce to boil for 1 minute whilst stirring then turn the heat back down. The sauce should turn a dark amber colour, remove from the heat and transfer to a glass jar to cool completely. The sauce will harden as it cools.
5. Place the ice cream custard into your prepared ice cream maker. Use according to the manufactures instructions (mine takes no more than 15-20 minutes to turn into ice cream).
6. Add just 1/3 of the cooled caramel sauce to the ice cream and mix a further minute or so. Pour 1/3 of the ice cream into an ice cream tin or 9x15 loaf tin and drizzle 1/3 if the remaining sauce over. Repeat with a second and third layer of ice cream and caramel sauce. You can serve this ice cream now or cover the tin with foil and place in the fridge for 4 more hours or so to harden.