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Caramel Ice Cream With Caramel Swirl. Step-by-step instructions included in related blog post.
In a large sauce pan, heat cream and milk over medium heat. Bring to a simmer.
In a heat proof bowl, add sugar and egg yolks. Stir until combined. Stir simmering milk, 1/4 cup at a time, into the egg/sugar mixture to temper, stirring constantly until a total of 2 cups milk/cream has been stirred in. While stirring, add egg/cream mixture back into the simmering cream. Return to a simmer. Simmer for about 2 minutes until slightly thickened and remove from heat. Stir in 1/2 cup caramel and vanilla, until caramel is dissolved.
Place cream mixture into the refrigerator until cold or into the freeze for 1-1 1/2 hours until cold. (If using the freezer, watch carefully so as not to freeze.)
If remaining 3/4 cup caramel is too cold to drizzle, soften caramel sauce in a pan over low heat until caramel sauce forms a thick drizzle.
Place cold cream mixture into an ice cream maker. Follow manufacturer’s instructions and process for 20 minutes until thickened like soft serve. Fold remaining caramel sauce into the ice cream by hand for caramel swirl.
Place ice cream into a freezer safe container and freeze for a minimum of 2 hours and for a harder ice cream 5 hours.
Scoop and enjoy!
Makes 1 1/2 quarts.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!