Caramel Ice Cream

Recipe by ellie_
READY IN: 5hrs




  • 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.
  • 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.