Homemade Caramel Ice Cream – a delicious recipe with sugar, heavy cream, milk, vanilla pod, egg yolks, caramel candies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a wide pan, heat 1/2 cup sugar until caramelized. In a saucepan, heat the cream, then carefully pour into the caramel. Simmer gently until the caramel is dissolved in the cream.
2
In a separate saucepan, combine the milk and vanilla pod and seeds and bring to a boil. Remove from the heat and stir in the caramel cream.
3
In a bowl, beat the egg yolks with 1/4 cup sugar. Place egg mixture in a clean saucepan and add the caramel mixture. Cook over a low heat, stirring constantly, until it begins to thicken. Remove from the heat and allow to cool. Pour through a mesh strainer into a shallow plastic container and freeze for 5 hours, stirring every hour. Freeze for a further 3 hours.
4
Scoop the ice cream into serving dishes and garnish with the chopped candies.
730
kcal
Calories
41
g
Fat
52
g
Carbs
25
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 6 ingredients. The key ingredients include: 3/4 cup sugar, 1 cup heavy cream, 2 1/2 cups 2% milk, 1 None vanilla pod, halved lengthwise, seeds scraped out, and more.
Yes, Homemade 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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