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Caramel Ice Cream

 Caramel Ice Cream
Every Fourth of July, our family would gather for a picnic, fireworks and scoops of my mother's special ice cream. I can also remember sitting around the coal stove eating it at my sister's house. Boy, was it good.
32 ServingsPrep: 30 min Process: 20 min./batch + freezing

Ingredients

  • 3 cups sugar, divided
  • 4 eggs, beaten
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • Heavy whipping cream

Directions

  • In a heavy skillet, brown 2 cups sugar, stirring constantly, until
  • caramelized, being careful not to scorch it. Immediately combine
  • eggs, remaining sugar, flour and milk in a large saucepan. Smooth
  • out any lumps and bring to a boil. Carefully add caramelized sugar
  • and stir constantly until mixture is melted. Remove from the heat;
  • add vanilla.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with remaining ice cream mixture.
  • Yield: about 1 gallon.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.