Creamy Caramel Swirl Ice Cream
Rich, creamy vanilla ice cream swirled with homemade buttery caramel sauce, combining classic flavors with a smooth custard texture made from simple, quality ingredients.
Equipment
- 1 Heavy bottom saucepan
- 1 Whisk
- 1 Ice cream maker attachment (2-quart)
- Measuring cups and spoons set
- 1 Airtight freezer-safe container
Ingredients
For the Ice Cream Base:
- 1 ½ cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 2 ¼ cups heavy cream
- 2 tablespoons pure vanilla extract
For the Caramel Sauce:
- ¼ cup room temperature water
- 1 cup granulated sugar
- ½ cup heavy cream at room temperature
- ¼ cup unsalted butter softened
- 1 teaspoon sea salt
Instructions
- Prepare the Caramel Sauce: In a medium-sized heavy-bottomed saucepan, combine the water and sugar. Place over medium heat and stir gently until the sugar dissolves completely. Increase the heat to bring the mixture to a rolling boil, then stop stirring. Allow the syrup to cook undisturbed until it deepens to a rich amber color — this usually takes several minutes but watch carefully to prevent burning. Remove the pan from heat, then gradually and carefully whisk in the room-temperature heavy cream. Continue stirring as you add the softened butter and sprinkle in the sea salt. Mix until smooth and set aside to cool slightly.
- Create the Custard Base: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. Meanwhile, warm the whole milk in a saucepan over medium heat until it reaches about 165°F (just below boiling). Slowly pour a quarter of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling. Repeat with the remaining milk in small increments, whisking continuously. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and reaches 165°F.
- Combine and Chill: Remove the custard from heat and transfer it into a large bowl or measuring cup. Allow it to cool for a few minutes, then stir in the heavy cream and vanilla extract until well combined. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least four hours, or until thoroughly chilled.
- Churn the Ice Cream: Set up your 2-quart ice cream maker attachment according to manufacturer instructions. With the machine running, slowly pour in the chilled custard base. Let it churn for approximately 25 to 30 minutes until the ice cream thickens and achieves a soft-serve texture.
- Layer the Caramel Swirl: Spoon half of the churned ice cream into a shallow, airtight container. Drizzle several tablespoons of the prepared caramel sauce over the ice cream. Add the remaining ice cream on top and repeat the caramel drizzle, reserving a small amount of sauce for serving if desired.
- Freeze Until Firm: Cover the container tightly and place it in the freezer for several hours to firm up completely. This step transforms the soft churned ice cream into a scoopable, creamy dessert.
Notes
- Use a heavy-bottomed pan for caramel preparation to ensure even heat distribution and avoid burning the sugar.
- Keep all caramel ingredients at room temperature before combining to prevent sudden temperature changes that could cause the caramel to seize.
- When cooking the sugar syrup, avoid stirring after it begins boiling to allow it to caramelize evenly.
- If sugar clumps occur, gently add a splash of water and continue heating, or remove the clumps if they don’t dissolve to maintain smooth caramel.
- For best results, chill the custard thoroughly before churning to improve texture and reduce ice crystals.
- This recipe is designed for a 2-quart ice cream maker; adjust quantities accordingly for other sizes.