Ingredients
Ice Cream Base
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup packed brown sugar
- 6 large egg yolks, at room temperature
- ¼ teaspoon vanilla extract
- Pinch of sea salt (optional)
Instructions
- Freeze the Ice Cream Bowl: Make sure your ice cream bowl is fully frozen before you start making the ice cream to ensure proper churning and texture.
- Prepare the Milk and Cream: Combine 2 cups of whole milk and 2 cups of heavy cream in a medium saucepan. Heat over medium heat until the mixture begins to simmer, then immediately remove from heat to prevent boiling.
- Melt the Brown Sugar: Place 1 cup of packed brown sugar in a separate clean saucepan that’s larger than the one used for the milk. Melt the sugar over medium heat. It will first become grainy, then start to liquefy and deepen in color. Stir carefully to avoid burning. When the sugar reaches a deep brown caramel color, remove from heat.
- Combine Milk Mixture with Caramel: Slowly add the hot milk and cream mixture into the caramelized sugar. The mixture will bubble up vigorously, so add slowly and stir continuously with a long-handled wooden spoon or spatula to blend evenly without splattering.
- Heat to Melt Caramel: Return the combined mixture to low heat and stir until the caramel is fully melted and incorporated into the milk and cream.
- Whisk Egg Yolks: In a large bowl, whisk 6 large egg yolks thoroughly to blend evenly.
- Temper the Eggs: Gradually add the hot caramel and milk mixture into the egg yolks a little at a time, whisking constantly to prevent curdling. Once fully combined, return the mixture to the larger saucepan used earlier.
- Cook the Custard: Cook over low heat for about 5 minutes, stirring constantly until the custard thickens slightly. Be careful not to let the mixture boil to avoid curdling.
- Strain and Cool: Strain the custard through a fine mesh sieve to remove any cooked egg bits. Transfer to a clean bowl, then stir in ¼ teaspoon of vanilla extract and an optional pinch of sea salt. Let it cool to room temperature.
- Chill Custard: Cover the bowl and refrigerate the custard until it is very cold, which may take several hours. This step is critical for optimal churning.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a metal or freezer-safe container and freeze for several hours until it is firm and scoopable.
Notes
- Be careful when adding the milk mixture to the caramel to avoid splattering due to bubbling.
- Use a long-handled wooden spoon or heatproof spatula to stir the caramel mixture.
- Do not let the custard boil during cooking to prevent the eggs from curdling.
- Ensure the ice cream base is thoroughly chilled before churning for best results.
- This recipe requires an ice cream maker for proper texture and consistency.
- The pinch of sea salt enhances the caramel flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
