Caramel Ice Cream
Elyse
ingredients
- 1 vanilla bean
- 1 cup sugar
- 1 1/2 cups whipping cream
- 1 cup whole milk
- 6 large egg yolks
directions
- 1
1. Split vanilla bean in half lengthwise. Scrape seeds into a large saucepan. Add bean. Add sugar and 1/4 cup water.
- 2
2. Stir over medium heat until syrup turns a deep amber color (about 8 minutes). Remove from heat.
- 3
3. Warm cream in a pan. Add warm cream to caramel a bit at a time. (Be careful, it will bubble a lot.)
- 4
4. Stir over low heat until caramel is mixed in (about 4 minutes).
- 5
5. Add milk and bring to a simmer. Whisk egg yolks in a large bowl. Gradually mix egg yolks into cream mixture in a double boiler until custard thickens (about 5 mins). Strain and refridgerate until cool.
- 6
6. Freeze in ice cream maker.
Source: Elyse
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