by Samantha Biderman

Created on: February 20, 2009   Last Updated: February 23, 2009

Caramel Ice cream can be created in many different ways. This article will provide two recipes for delicious caramel ice cream.

1st recipe, this recipe yields a nice mellow caramel flavoured ice cream that is enjoyable for all.

2 cups 35% cream (whipping cream)

6 egg yolks

3/4 cup sugar

1/4 water

1 tsp vanilla

1/4 tsp salt

Combine sugar and water in a sauce pan and heat until amber in colour, immediatly remove from heat and slowly whisk in the cream (mixture will bubble up rapidly, hot sugar is very dangerous and should be stirred with caution.)

Whisk egg yolks until pale in colour, whisk in hot caramel mixture and return to the saucepan.

Cook on low heat stiring with a wooden spoon until it coats the back of the spoon and leaves a clear line when you run your finger down the back of the spoon.

Remove from heat and strain into a bowl (straining removes small egg particles such as whites that may not have amalgamted into the mixture). Add the vanilla and pinch of salt.

Take some plastic wrap and lay over the top of the base in the bowl to prevent a skin from forming, refrigerate 4 hours or over night. Then place in a ice cream maker until desired texture has formed.

2nd recipe, this recipe creates a very strong caramel flavour by using dark brown sugar (sometimes reffered to as muscavdo) and the addition of dulce de leche:

2 cups 35% cream (whipping cream)

1 can sweetened condensed milk

6 egg yolks

3/4 dark brown sugar (loosely packed)

1/4 water

1 tsp vanilla

1/4 tsp salt

Open the sweetened condensed milk can and remove the lid. Cover the top tightly with tinfoil. Place in a saucepan filled with 1" of water. Cook over med-low heat for 4 hours. Remove from heat and let sit until room temperature.

Combine sugar and water in a sauce pan and heat until amber in colour, immediatly remove from heat and slowly whisk in the cream (mixture will bubble up rapidly, hot sugar is very dangerous and should be stirred with caution.)

Whisk egg yolks until pale in colour, whisk in hot caramel mixture and the cooked sweetened condensed milk, return to the saucepan.

Cook on low heat stiring with a wooden spoon until it coats the back of the spoon and leaves a clear line when you run your finger down the back of the spoon.

Remove from heat and strain into a bowl (straining removes small egg particles such as whites that may not have amalgamted into the mixture). Add the vanilla and pinch of salt.

Take some plastic wrap and lay over the top of the base in the bowl to prevent a skin from forming, refrigerate 4 hours or over night. Then place in a ice cream maker until desired texture has formed.

Buon Appetito!

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