Burnt Caramel Ice Cream – a delicious recipe with sugar, water, milk, heavy whipping cream, salt, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan over medium heat until sugar melts. Increase heat to high and boil without stirring until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Immediately add milk (mixture will bubble vigorously). Add cream and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve any caramel bits. Let cool 10 minutes. Whisk yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium heat until slightly thickened and candy thermometer registers 180u00b0F, about 6 minutes (do not boil). Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. DO AHEAD
2
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD
929
kcal
Calories
62
g
Fat
63
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup sugar, divided, 3 tablespoons water, 2 cups whole milk, 2 cups heavy whipping cream, and more.
Yes, Burnt Caramel Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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