Caramel Ice Cream

Vegetarian
Gluten Free
Caramel Ice Cream
285 min.
10
305kcal

Suggestions


Indulge in the rich and creamy delight of homemade Caramel Ice Cream, a dessert that promises to elevate any occasion. This vegetarian and gluten-free treat is perfect for those who crave a sweet escape without compromising on dietary preferences. With a luscious texture and a deep, toasted caramel flavor, this ice cream is sure to impress your family and friends.

Imagine the joy of creating your own ice cream from scratch, using simple yet high-quality ingredients. The process begins with the careful crafting of a velvety caramel sauce, where sugar transforms into a golden amber liquid, releasing an irresistible aroma that fills your kitchen. The addition of rich heavy cream and half-and-half creates a luxurious base that is both satisfying and indulgent.

As you whisk the egg yolks to a pale yellow hue, you’ll feel the anticipation build for the final product. The careful technique of tempering the eggs with warm caramel ensures a smooth and creamy custard that coats the back of a spoon perfectly. After chilling, the mixture is churned in an ice cream maker, resulting in a dessert that is not only delicious but also a labor of love.

Whether served in a cone, a bowl, or as a decadent topping for your favorite pie, this Caramel Ice Cream is a delightful way to treat yourself and your loved ones. With a preparation time of just under five hours, the wait will be well worth it as you savor each spoonful of this homemade masterpiece.

Ingredients

  • large egg yolk 
  • cup granulated sugar 
  • cup half and half 
  • cups cup heavy whipping cream 
  • teaspoon kosher salt 
  •  vanilla pod split
  • 0.3 cup water 

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • stove
  • ice cream machine

Directions

  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Combine cream, half-and-half, and vanilla seeds in a large bowl and set aside.
  3. Combine sugar and water in a large saucepan and stir until mixture resembles wet sand.
  4. Place over medium-high heat and bring to a boil.
  5. Let boil until mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.Meanwhile, whisk egg yolks in a large bowl until pale yellow, about 5 minutes.
  6. Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs.
  7. Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in salt, and cook over low heat, stirring constantly until it is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  8. Remove from heat and strain through a fine mesh strainer into a large heatproof bowl.
  9. Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for 1 week.

Nutrition Facts

Calories305kcal
Protein4.79%
Fat65.92%
Carbs29.29%

Properties

Glycemic Index
7.01
Glycemic Load
13.96
Inflammation Score
-4
Nutrition Score
4.5569564855617%

Nutrients percent of daily need

Calories:304.56kcal
15.23%
Fat:22.81g
35.09%
Saturated Fat:13.62g
85.15%
Carbohydrates:22.8g
7.6%
Net Carbohydrates:22.8g
8.29%
Sugar:22.41g
24.9%
Cholesterol:172.42mg
57.47%
Sodium:265.55mg
11.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.73g
7.46%
Vitamin A:932.47IU
18.65%
Selenium:8.03µg
11.48%
Vitamin B2:0.19mg
11.42%
Phosphorus:90.38mg
9.04%
Vitamin D:1.31µg
8.75%
Calcium:70.99mg
7.1%
Vitamin B12:0.32µg
5.35%
Vitamin E:0.76mg
5.08%
Vitamin B5:0.5mg
4.96%
Folate:17.52µg
4.38%
Vitamin B6:0.06mg
3.22%
Zinc:0.45mg
2.98%
Potassium:88.73mg
2.54%
Vitamin B1:0.03mg
2.32%
Iron:0.35mg
1.95%
Vitamin K:1.91µg
1.82%
Magnesium:6.33mg
1.58%
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