Caramel Ice Cream

1. 1

   To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm.

2. 2

   In another saucepan combine the sugar with 1/2 cup water over medium heat and stir until the sugar dissolves and the liquid is clear.

3. 3

   Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes.

4. 4

   Remove from the heat and slowly stir in the cream.

5. 5

   (Protect your face and hands, because the cream will spatter.)

6. 6

   Stir until smooth, whisk in the butter and let cool.

7. 7

   To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk.

8. 8

   In the top of a double boiler set over simmering water, whisk egg yolks and sugar.

9. 9

   Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon.

10. 10

    Remove the pan from the heat and whisk in the caramel.

11. 11

    Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.