Caramel-Vanilla Ice Cream

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Rich, homemade ice cream featuring deep caramelized condensed milk and creamy vanilla custard
Caramel-Vanilla Ice Cream recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This luxurious Caramel-Vanilla Ice Cream combines the deep, toasty notes of baked sweetened condensed milk with a rich, egg-based custard. The result is a dessert that is incredibly smooth, intensely flavorful, and far superior to store-bought varieties. The caramelization process transforms the milk into a golden, fudgy base that blends perfectly with half-and-half and whipping cream. It’s an elegant yet comforting treat for summer gatherings or special celebrations. While it requires some hands-on time and a freezer, the effort pays off in every spoonful of creamy, vanilla-kissed indulgence.

Caramel-Vanilla Ice Cream recipe image
Print Recipe
0 Add to Favorites

Caramel-Vanilla Ice Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 345.5

Description

This luxurious Caramel-Vanilla Ice Cream combines the deep, toasty notes of baked sweetened condensed milk with a rich, egg-based custard. The result is a dessert that is incredibly smooth, intensely flavorful, and far superior to store-bought varieties. The caramelization process transforms the milk into a golden, fudgy base that blends perfectly with half-and-half and whipping cream. It&# 226;€™s an elegant yet comforting treat for summer gatherings or special celebrations. While it requires some hands-on time and a freezer, the effort pays off in every spoonful of creamy, vanilla-kissed indulgence.

Ingredients

Directions

  1. Preheat oven to 425ðF (220ðC).
  2. Pour one can of sweetened condensed milk into each of two 8-inch pie plates.
  3. Cover each pie plate tightly with aluminum foil.
  4. Place the pie plates inside larger shallow roasting pans.
  5. Pour hot water into the roasting pans until the water reaches a depth of about 1/4 inch (a water bath).
  6. Bake for 1 hour and 20 minutes, checking occasionally and adding hot water to the baths as needed to maintain the level.
  7. The condensed milk is done when it is thick and deep caramel in color.
  8. Remove the pie plates from the oven and let the caramelized milk cool completely to room temperature.
  9. While the milk cools, beat the eggs in a large bowl using an electric mixer on medium speed until they are thick and lemon-colored.
  10. Gradually add the sugar to the eggs, beating continuously until the mixture is light and fluffy.
  11. Slowly pour the cooled caramelized condensed milk into the egg mixture, beating constantly to incorporate.
  12. Add the half-and-half and whipping cream, beating until the mixture is smooth and well blended.
  13. Pour this mixture into the freezer can of an ice cream maker.
  14. Add the 4 cups of whole milk to the freezer can, stirring gently to combine.
  15. Churn the ice cream according to the manufacturer's instructions until it reaches a soft-serve consistency.
  16. Transfer the ice cream to an airtight container and place in the freezer to ripen for at least 1 hour before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 345.5kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 7.0g3%
Dietary Fiber 4.8g20%
Sugars 2.0g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caramel, vanilla, ice cream, custard, condensed milk, dessert, homemade, freezer, cream, eggs, sweet, chocolate alternative
Recipe Card powered by WP Delicious

Leave a Comment