Caramel Ice Cream

Caramel is one of my favorite ice cream toppings. I also love it in coffee and in candies. I just love caramel! So when I saw a recipe for caramel ice cream, I knew I had to try it. This is actually one of the best ice creams I have ever made (and we make a lot of ice cream around here). It was rich and creamy. Definitely had a great caramel flavor, and with some caramel sauce mixed in and salty peanuts on top, my friends thought it was gourmet ice cream.

The thing about making amazingly creamy ice cream is that you need a lot of egg yolks. That doesn’t mean you’re going to waste the egg whites, it just means you’re going to have to do some more baking. How about some meringues, pavlovas, or angel food cake? You’re also going to need an ice cream maker.

Side note: has anyone seen the new Cuisinart ice cream maker? How different is it than the older version that we have?

Caramel ice cream, adapted from Thomas Keller:

  • 1 3/4 cups granulated sugar
  • 1/2 cup water
  • 2 cups warm whole milk
  • 2 cups warm heavy cream
  • 10 large egg yolks
  • 1/4  teaspoon kosher salt


1. Make sure your freezer bowl is in the freezer.

2. Put 1 1/2 cups + 2 tablespoons sugar in a heavy bottom saucepan and add the water. Stir to moisten the sugar so that it resembles wet sand.

3. Bring to a simmer over medium heat for 15 minutes, or until the sugar melts into a rich amber color. If any sugar crystallizes to the sides of the pan, use a wet pastry brush to brush it off.

4. Remove from heat and slowly add the milk and cream. If they are warm, the caramel should dissolve. If not, add back to the heat and stir to dissolve the caramel.

5. Whisk the remaining 2 tablespoons of sugar and egg yolks in a medium bowl until slightly thickened.

6. While whisking, add 1/2 cup of the hot liquid to the eggs, then add the remaining liquid.

7. Set a mesh sieve over a saucepan and strain the liquid into the pan.

8. Cook, stirring constantly with a wooden spoon, over medium heat until the custard thickens enough to coat the spoon.

9. Pour into bowl and refrigerate until cold, preferably overnight.

10. Freeze according to ice cream maker instructions. Place in freezer to harden.