Caramel Ice Cream With Caramel Swirl

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.