Since I have been using this simple ice cream recipe, there seems to be no end to the number of adaptations I can make with it. This caramel version came about when I was making a Carrot Cake for my Dad’s birthday in August, the recipe coming from the blog My Name is Yeh.
The carrot cake called for making caramel. I can’t say I make caramel that often, it’s one of those things I feel can go wrong so easily. But after making it for this cake, and finding it went much more smoothly than I remember, I decided to make some more and add it to my favourite ice cream recipe to serve with the cake.
I have made it again since then, and I am so enjoying making (and eating) this new adaptation of my favourite ice cream recipe. And with the holiday season coming up soon, I am thinking this may need to be on our Christmas menu.
Speaking of Christmas, I am currently working on a festive baking e-book, filled with our family favourites for the holiday season. Anyone who is already a subscriber to my email list will receive a copy once the e-book is released - so if you aren’t a subscriber sign up now so you don’t miss out!
Caramel Ice Cream (Egg Free)
Ingredients for the Caramel:
75g white sugar
1 tbsp water
65g heavy/double cream
55g unsalted butter cubed, at room temperature
Ingredients for the Ice Cream:
6 tbsp white sugar
250ml pouring cream
1 tsp vanilla extract
To make the caramel, place the sugar into a small saucepan, and stir in the water. Cook over high heat, stirring to dissolve the sugar until it starts to bubble. Then stop stirring (and don’t stir again or the caramel will crystallise), and leave to cook for a further couple of minutes or until the caramel has turned amber in colour. If the caramel isn’t cooking evenly, swirl the pan to encourage the caramel to colour evenly.
Reduce the heat to low, and add the cream. Stir until the cream has combined with the caramel. Continue to stir and add the butter little by little so each piece has time to melt before the next is added.
Once all the butter has been added and is well combined, remove the caramel from the heat and allow to cool.
Ensure the caramel has cooled right down before using to make the ice cream. Alternatively, make the caramel the day before, store in the fridge and bring down to room temperature before using to make the ice cream.
To make the ice cream, whisk the milk and sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, the vanilla, and the caramel. Whisk until combined and the mixture has thickened a little.
Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. I found the churning process took about 10-15 minutes. When ready, the ice cream should have thickened, be softly frozen like a soft serve ice cream, and be clinging to the paddle of the ice cream machine. When ready, transfer ice cream into a freezer safe container (at least 1L capacity) and freeze overnight.
Reference: ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13; Carrot Cake with Hawaij and Tahini Caramel by My Name Is Yeh.