Caramel Ice Cream Recipe

A caramel ice cream recipe that's not too difficult? Yup! It's possible!

Caramel ice cream is smooth and creamy, because the caramelized sugar enhances this ice cream's texture!

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This homemade ice cream is the perfect flavor to serve alongside fruit!

Caramel Ice Cream Recipe

Prep Time: 25 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:
If you don't have an ice cream maker, click here.

Place sugar in a large heavy saucepan (the saucepan must be large!).

Cook sugar over medium heat, stirring constantly until sugar melts into a liquid and turns a golden brown color.

Remove from heat.

Slowly and carefully, add milk to caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!

Stir mixture over low heat until it becomes smooth again.

Mix in whipping cream and stir until well mixed and smooth.

Remove from heat and allow mixture to cool.

Once cool, chill mixture in the fridge for at least 2 hours.

Pour chilled mixture into your ice cream maker.

Mix about 25-30 minutes or according to manufacturer's instructions.

Enjoy! Serve with toppings if desired!

Caramel Ice Cream Recipe

Prep Time: 30 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

2 eggs
1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:
If you don't have an ice cream maker, click here.

Beat eggs until they are light and fluffy. Set eggs aside.

In a large heavy saucepan (the saucepan must be large!), heat sugar over medium heat. Be sure to stir constantly.

Sugar will melt and turn into a golden brown liquid.

When this happens, remove from heat.

Carefully and slowly, pour milk into saucepan with caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!

Over low heat, stir mixture until sugar melts again and the mixture becomes smooth.

Add whipping cream and stir until mixture is smooth and blended.

Pour some of the warm mixture over the beaten eggs and mix well.

Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of your spoon.

Remove saucepan from heat and allow mixture to cool.

Once cool, chill mixture in the fridge for at least 2 hours.

Once mixture is totally chilled, pour into your ice cream maker.

Churn about 25-30 minutes or according to manufacturer's instructions.

Serve with toppings if you'd like!

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