Caramel Ice Cream Recipe

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and light brown sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil.

2. 2

   In a separate saucepan, melt the unsalted butter over low heat. Add the caramel sauce and whisk until well combined.

   Tip: This will help to prevent the sauce from seizing up.

3. 3

   Remove the saucepan from the heat and stir in the salt and vanilla extract until the salt is dissolved.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   In a blender or food processor, whisk together the egg yolks and a pinch of salt until well combined. Gradually add the warm cream mixture, whisking constantly until smooth.

   Tip: Be careful not to scramble the eggs.

5. 5

   Strain the mixture into a clean bowl and whisk in the melted caramel mixture until well combined.

   Tip: Make sure to get rid of any air bubbles.

6. 6

   Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.

   Tip: This will allow the flavors to meld together.

7. 7

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

8. 8

   Transfer the ice cream to an airtight container and sprinkle with cinnamon.

   Tip: Serve immediately or freeze for later.