Irresistible Homemade Caramel Swirl Ice Cream
This Caramel Swirl Ice Cream blends silky vanilla ice cream with golden, gooey caramel swirls for a decadent homemade dessert. High in protein and packed with creamy good fats, it’s a simple yet indulgent treat perfect for everyday desserts, gatherings, or meal-prep enjoyment.
Equipment
- 1 small saucepan
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 Measuring cup (8-cup size)
- 1 Ice cream maker (2-quart capacity)
- 1 Airtight container for freezing
- Plastic wrap
Ingredients
For the Ice Cream Base:
- 1 ½ cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 2 ¼ cups heavy cream
- 2 tablespoons vanilla extract
For the Caramel Sauce:
- ¼ cup water room temperature
- 1 cup granulated sugar
- ½ cup heavy cream room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon sea salt
Instructions
- Prepare Ingredients at Room Temperature: Before starting, ensure all ingredients, especially for the caramel sauce—heavy cream, butter, and water—are at room temperature. This prevents the caramel from seizing when hot sugar is added. For the ice cream base, have your milk, egg yolks, and cream ready. Gather all equipment, including saucepans, a whisk, mixing bowls, measuring cups, and your ice cream maker.
- Make the Caramel Sauce: a. Dissolve the Sugar: In a small, heavy-bottomed saucepan, combine ¼ cup water and 1 cup granulated sugar. Place the pan over medium heat, stirring constantly until the sugar fully dissolves into the water. This ensures a smooth caramel without grainy clumps.b. Boil Without Stirring: Increase the heat slightly and bring the mixture to a boil. Stop stirring at this stage—allow the sugar to caramelize naturally. Watch carefully as it changes from clear to light amber, then deep amber. This transformation usually takes several minutes.c. Add Cream Carefully: Once the sugar reaches the perfect amber color, remove the pan from heat. Slowly pour in ½ cup of room-temperature heavy cream while whisking continuously. This prevents the sugar from hardening and creates a silky, smooth caramel texture.d. Incorporate Butter and Salt: Add ¼ cup room-temperature butter, stirring gently until fully melted and combined. Finally, sprinkle in 1 teaspoon of sea salt to balance the sweetness and enhance the caramel flavor. Set aside to cool slightly while preparing the ice cream base.
- Temper the Egg Yolks:a. Whisk Eggs and Sugar: In a medium mixing bowl, combine 4 large egg yolks with ½ cup granulated sugar. Whisk vigorously until the mixture is pale, smooth, and slightly thickened.b. Heat the Milk: In a medium saucepan, warm 1 ½ cups whole milk over medium heat. Heat it carefully to about 165°F (74°C)—hot but not boiling.c. Temper the Eggs: Slowly pour about ¼ cup of the hot milk into the egg-sugar mixture, whisking constantly. Repeat until all the milk is incorporated. This gradual process prevents the eggs from scrambling.d. Return to Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk. Heat again to 165°F (74°C), stirring gently until slightly thickened. Remove from heat.
- Add Cream and Vanilla: Pour the hot egg-milk mixture into an 8-cup measuring cup or large bowl. Allow it to cool slightly at room temperature, then stir in 2 ¼ cups heavy cream and 2 tablespoons vanilla extract. Whisk gently until fully combined. This creates a rich, creamy ice cream base ready for chilling.
- Chill the Ice Cream Base: Cover the mixture tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours—or overnight if possible—until the mixture is very cold. Proper chilling ensures a smooth, creamy texture when churned.
- Churn the Ice Cream: a. Prepare the Ice Cream Maker: Start your 2-quart ice cream maker according to the manufacturer’s instructions.b. Pour and Churn: Slowly pour the chilled ice cream mixture into the running ice cream maker. Let it churn for 25–30 minutes until it thickens and resembles soft-serve ice cream. You’ll notice the mixture rising and the machine slowing slightly as it sets.
- Layer with Caramel: a. First Layer: Transfer half of the churned ice cream into a shallow, airtight container. Drizzle a few tablespoons of the caramel sauce evenly over the surface.b. Second Layer: Add the remaining ice cream on top of the caramel layer. Drizzle with additional caramel, reserving a small amount for serving. Use a spatula or the back of a spoon to gently swirl the caramel through the ice cream, creating marbled ribbons without fully blending them in.
- Freeze to Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Initially, the ice cream will have a soft-serve consistency. Freeze for at least 2–3 hours, or until it reaches a firm, scoopable texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Drizzle the reserved caramel on top for extra indulgence. The result is a perfectly balanced dessert with creamy vanilla and sweet, buttery caramel swirls, rich in protein and healthy fats, satisfying without being overly heavy.
Notes
- Use room-temperature ingredients for smooth, lump-free caramel and creamy ice cream.
- Heavy-bottomed saucepans help prevent sugar from burning while making caramel.
- Tempering the egg yolks is essential to avoid scrambled eggs in your custard base.
- Chilling the ice cream base thoroughly ensures a rich, smooth texture after churning.
- Swirl caramel gently to maintain marbled patterns rather than fully mixing it in.
- Store extra caramel separately for drizzling when serving.
- Soft-serve consistency occurs immediately after churning; freezing firm ensures perfect scoops.
