Vanilla Caramel Ice Cream – a delicious recipe with heavy cream, sugar +, salt, eggs, vanilla bean, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Gently heat 2/3 cup cream in a saucepan. Caramelize 1/3 cup sugar in another pan then slowly add warmed cream. Bring to a boil, simmer until caramel dissolves then add coarse sea salt. Remove from heat and allow to cool, stirring.
2
Whip egg whites with a pinch of salt then chill. Whip remaining cream then chill. Beat egg yolks until creamy, add 1/3 cup sugar and vanilla bean seeds. Gently fold in whipped cream, then whipped egg whites. Transfer 1/4 mixture to an 8 x 4 inch loaf pan. Pour 1/3 caramel mixture on top. Repeat process 3 more times then pull a fork through mixture and smooth top. Freeze for at least 4 hours, or overnight.
3
For the caramelized macadamia nuts, caramelize remaining sugar with 2 tbsp water. Remove from heat and let cool. Stick a toothpick into each macadamia nut and dip in caramel. Set aside.
4
To serve, remove ice cream from freezer and temper for 15 mins. Remove from loaf pan and place on serving plate. Decorate with caramelized nuts.
835
kcal
Calories
56
g
Fat
58
g
Carbs
12
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: 2 1/4 cups heavy cream, 1 cup granulated sugar + 2 tbsp, 1 tbsp coarse sea salt, 3 None eggs, separated, and more.
Yes, Vanilla 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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