Description
Homemade Caramel Ice Cream is a rich, creamy, and silky frozen treat made from scratch with buttery caramel sauce and a smooth custard base. It’s perfectly sweet with deep caramel flavor and a melt-in-your-mouth texture — ideal for indulging on a warm day or pairing with desserts.
Ingredients
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 4 tbsp unsalted butter
- 1 cup heavy cream (warm)
- 1/2 tsp salt
- For the Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Caramel Sauce: In a medium saucepan, heat sugar and water over medium heat. Swirl (don’t stir) until the sugar melts and turns deep amber. Remove from heat and carefully whisk in butter, then slowly add warm cream while whisking constantly. Stir in salt and let cool slightly.
- Make the Ice Cream Base: In a bowl, whisk egg yolks and sugar until pale and thick. In a saucepan, heat milk and cream over medium heat until just steaming (do not boil).
- Slowly pour a little of the hot milk mixture into the yolks while whisking to temper them. Gradually pour the yolk mixture back into the saucepan, stirring constantly over low heat until it thickens enough to coat the back of a spoon (about 170°F / 77°C).
- Remove from heat and stir in vanilla extract and 3/4 cup of the prepared caramel sauce (reserve the rest for drizzling). Strain the mixture through a fine sieve into a bowl.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes). During the last few minutes, drizzle in a few spoonfuls of caramel for a marbled effect.
- Transfer to a freezer-safe container, swirl with remaining caramel sauce, and freeze for at least 4 hours until firm.
- Serve in bowls or cones and drizzle with extra caramel if desired.
Notes
- For salted caramel ice cream, increase the salt to 3/4 tsp in the caramel sauce.
- No ice cream maker? Freeze the custard, stirring every 30 minutes for 3–4 hours until creamy.
- Add crushed pecans, sea salt flakes, or chocolate chips for variation.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American