Emily Luchetti

Caramel Ice Cream

Preparation info

  • Difficulty

    Easy

  • Yield

    3 quarts

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By Emily Luchetti

Published 1993

  • About

Two major rules for ice cream: First, it should be full of flavor, so that, for example, peach ice cream tastes like fresh peaches, caramel ice cream like caramel. You should not have to guess the flavor; it should be evident from the first bite. Second, the texture should be rich and smooth (the addition of milk prevents it from becoming too heavy).

Ingredients

  • 15 large egg yolks
  • ½ teaspoon salt
  • ½ cup water
  • 2¼ cups sugar
  • 4½ cups milk
  • 4½ cups heavy (whipping) cream

Method

Place the egg yolks in a large stainless steel mixing bowl. Add the salt and whisk until smooth. Set aside.

Combine the sugar and water in a heavy-bottomed saucepot large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. Increase to high heat and cook the syrup until it is a golden amber color. While the sugar is caramelizing, scald the milk and cream.

As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 tablespoons at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs.

Strain and refrigerate the ice cream base until cold.

Freeze according to ice cream machine manufacturer’s instructions.

© 1993 Emily Luchetti. All rights reserved.