Caramel Ice Cream Recipe
By Published: October 1, 2015
- Yield: 1 quart
Ingredients
- 1 tablespoon unsalted butter
- 1/3 cup firmly packed dark brown sugar
- 2 tablespoons water
- 1 cup evaporated milk divided
- 1 teaspoon pure vanilla extract
Instructions
- 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.
