An easy homemade ice cream recipe for delicious, creamy caramel ice cream. Just five ingredient and no ice cream maker are required to make this rich and creamy homemade ice cream.
8 Clarence Court Burford Brown yolks
3 vanilla pods
1 ½ cups whole milk
1 ½ heavy cream or double cream
¾ cup unrefined cane sugar or brown sugar
Prepare the egg mixture. Separate the egg yolks from the egg whites and then whisk the yolks with the sugar until the sugar has dissolved into a thick, creamy mixture.
Heat the dairy. Combine the milk and cream into a large pan, whisking constantly while heating on low.
Add the seeds from the vanilla pods into the mix and stir well, then throw in the entire pod. This will help to infuse additional flavour into the caramel ice cream and will be removed later on in the process.
Bring the mixture to a boil. Once it begins to boil, quickly reduce the heat and simmer on low for around 10 minutes, still occasionally.
Cool this mixture. Once the ten minutes are up, quickly remove from the heat and transfer to a bowl (or leave in the saucepan) over an ice-bath. The temperature needs to be brought down to 60ºC/140ºF. If you don’t have a thermometer, then it needs to be cool enough to dip a clean finger in for 3-4 seconds and withstand the heat (be careful when doing this!).
Combine and pasteurize the caramel ice cream. When ready, stir the egg mixture into the cream mixture then heat gently again to at-least 70ºC/160ºF and simmer (not boil!) for around 10 minutes to thicken slightly. Without a thermometer, you can test that your ice cream has reached the right heat and consistency when you dip a spoon in the mix, and it coats the back of the spoon, without easily sliding off.
Set aside to cool down and chill mixture. Transfer to a large bowl and remove the vanilla pods. It’s important that you use a container/bowl with a large surface area as that will help chill the mixture faster.
You can leave the mixture to chill overnight in the fridge to further infuse the vanilla flavour before removing the pods if preferred.
It’s time to freeze. Place the caramel ice cream in the freezer for 45 minutes and then take out and mix/fold to agitate the ice crystals.
Put back in the freezer for another 45 minutes, then mix again. If the mixture hasn’t hardened too much, put it back in the freezer for a final 45 minutes.
Finally, transfer to a freezer-safe container (such as an ice cream tub or a bread loaf tin, like I did) and freeze for about 1 hour. It’s best to cover with a layer of plastic wrap to avoid freezer burn.
The caramel ice cream is now ready to serve! Remove from the freezer 5-10 minutes before serving to allow it to soften just a bit.