Caramel Ice Cream
photo by lilsweetie
- Ready In:
- 5hrs
- Ingredients:
- 8
- Yields:
-
1 quart ice cream
ingredients
- 1 cup half-and-half
- 1 cup heavy cream
- 1⁄2 vanilla bean, split lengthwise
- 4 egg yolks
- 1⁄3 cup sugar
- 2 tablespoons butter or 2 tablespoons margarine, cut into pieces
- 1 cup sugar
- 1 cup water
directions
- In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
- Remove from heat.
- Cover and let stand for at least 15 minutes.
- Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
- Whisk in 1/3 of the scaled cream.
- Return mixture to saucepan.
- Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
- DO NOT BOIL.
- Remove from heat.
- Stir in butter pieces, one at a time, blending well after each addition.
- Let cool to room temp.
- and then cover and refrigerate for at least 4 hours or up to 3 days.
- While custard is cooling make caramel syrup.
- To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
- Cover and let steam one minute.
- Remove lid and continue cooking until mixture caramelizes to a dark tea color.
- Remove from heat.
- Add remaining water slowly (be careful mixture will spatter) and stir.
- Cover and let cool to room temp.
- Remove vanilla bean from custard, scraping any seeds into custard mixture.
- Stir syrup into custard.
- Can be refrigerated again at this point before making ice cream.
- Transfer to ice cream maker and process using manufacturer's instructions.
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Reviews
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>