Ingredients

The following ingredients have 4 Servings
  • 2 cups Heavy Cream
  • 2 1/4 cups Whole Milk
  • 1/3 cup Granulated Sugar
  • 3 whole Egg Yolks
  • 1/2 cup Caramel Sauce
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Caramel Sauce

Instruction

  • In a large sauce pan heat cream, and milk over medium heat. Bring to a simmer.
  • In a heat proof bowl add sugar, and egg yolks. Stir until combined. Stir a 1/4 cup at a time simmering milk into the egg/sugar mixture to temper, stirring constantly, until a total of 2 cups milk/cream has been stirred in. While stirring add egg/cream mixture back into the simmering cream. Return to a simmer. Simmer for about 2 minutes, until slightly thickened and remove from heat.
  • Stir in caramel, and vanilla, until caramel is dissolved.
  • Place cream mixture into the refrigerator, until cold. Or into the freeze for 1-1 1/2 hours, until cold. (If using the freezer watch carefully not to freeze.
  • If caramel is too cold to drizzle soften caramel sauce in a pan over low heat, until caramel sauce forms a thick drizzle.
  • Place cold cream mixture into an ice cream maker. Follow manufacturers instructions, and process for 20 minutes, until thickened like soft serve.
  • Fold remaining caramel sauce into the ice cream by hand for caramel swirl.
  • Place ice cream into a freezer safe container and freeze for a minimum of 2 hours and for a harder ice cream 5-6 hours.