Friday, October 23

Caramel Ice Cream

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Caramel Ice Cream Recipe

By Tammy Algood Published: October 1, 2015

  • Yield: 1 quart



  1. Place the butter in a small saucepan over medium-high heat. When melted, add the sugar and water. Bring to a boil and cook, stirring constantly, for 3 minutes. Stir in 1/4 cup of the evaporated milk and remove from the heat. Cool to room temperature for 45 minutes and stir in the extract. Cover and refrigerate until well chilled. In the bowl of an electric mixer, whip the remaining evaporated milk until light and fluffy. Fold in the sugar mixture. Transfer to an ice cream freezer and freeze according to the manufacturer’s directions. NOTE: If desired, fold 1/2 cup of finely chopped toasted pecans into the milk along with the sugar mixture.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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