Ever since we received an ice cream maker, R has been asking me to make caramel ice cream. Apparently he meant 'ice cream with caramel in it,' but when I finally got around to making the requested ice cream, I took the request at face value and started looking for a recipe for caramel-flavored ice cream. When I didn't find one, I decided to get creative.
Inspired by this recipe's transformation of a jar of Nutella into ice cream, I decided to try combining a batch of caramel (I used the recipe from The Perfect Scoop, but any recipe would probably do) and a can of evaporated milk. The results were amazing. Rich, creamy, and so very caramel-y.
R says next time I should include a caramel ripple.
Caramel Ice Cream
(utilizing the recipe for creamy caramel sauce from The Perfect Scoop)
- 1 c sugar
- 1 1/4 c heavy cream
- 1/4 t coarse salt
- 1/2 t vanilla extract
- 1 can (12 oz or so) evaporated milk
1. In a large, heavy sauce pan or Dutch oven, spread the sugar in an even layer. Cook over low to medium heat, stirring to encourage even cooking. When it starts to stay melted and darken, tilt the pan and continue stirring.
2. When all the sugar is melted and turns caramel-colored, remove from heat and whisk in half the cream. One everything is dissolved, add in salt, vanilla, and the rest of the cream. If any chunks of sugar remain, cook over low heat until they melt.
3. Pour caramel into a bowl. Add evaporated milk, and whisk until incorporated. Refrigerate the mixture until chilled, then use your ice cream maker to freeze it.