Prep 20 mins
Cook 0 mins
Homemade ice cream is wonderful. This is a super-easy and very good recipe.
- 2 cups sugar
- 2 cups heavy cream, plus
- 2 tablespoons heavy cream
- 1 1⁄2 cups milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
- Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream – AVOID SPATTERS!
- Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
- Remove from heat, add a dash of salt, and let cool.
- Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
- In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
- In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
- Gradually whisk the hot cream into the egg yolks.
- Pour the custard back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
- DO NOT BOIL.
- Immediately strain the custard into a large heatproof bowl and set aside.
- In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
- Remove from heat and add 2 tblsps of cold water – stand back to avoid spatters.
- Stir until smooth.
- Whisk the hot caramel into the warm custard, making sure the caramel doesn’t get on the whisk as you pour as it will harden.
- Stir in vanilla.
- Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
- Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions.
- Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
- Spoon 1/3 of the ice cream into a chilled container.
- Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
- Top with a layer of ice cream.
- Continue layering, ending with caramel.
- Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
- Cover and freeze for atleast 3 hours or up to 2 days.