Homemade Almond Vanilla Ice Cream with Caramel Recipe

Make Delicious Homemade Rolled Ice Cream, Frozen Yogurt and Fruit Sorbets in Minutes

Suggested Cookware
Make Delicious Homemade Rolled Ice Cream, Frozen Yogurt and Fruit Sorbets in Minutes

Homemade Almond Vanilla Ice Cream with Caramel Recipe

Rich caramel sauce runs through ribbons of creamy homemade almond and vanilla ice cream. On a hot summer day, this ice cream is the ideal sweet treat.

Ingredients

1/4 cup caramel sauce
3/4 cup granulated sugar
1 cup heavy cream
4 egg yolks
1/4 tsp salt
1 teaspoon vanilla extract
Split and scrape half a vanilla bean
1 cup whole milk
1/2 cup almond slivers

Time Needed

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Instructions

Heat the milk, cream, half of the sugar, and vanilla bean in a saucepan over medium heat until just simmering.
Remove from the heat and set aside for 5 minutes to cool.
Whisk together the egg yolks, remaining sugar, and salt in a mixing bowl until pale and frothy.
Whisk constantly as you slowly pour the warm milk mixture into the egg yolk mixture.
Return the mixture to the saucepan and cook, stirring constantly, for 10-12 minutes, or until the mixture thickens enough to coat the back of a spoon.
In a bowl, strain the mixture through a fine-mesh sieve.
Mix in the almond slivers and vanilla extract.
Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent the formation of a skin.
Refrigerate for at least 2 hours, preferably overnight.
In an ice cream maker, churn the mixture according to the manufacturer's instructions.
Drizzle in the caramel sauce slowly in the last few minutes of churning to create ribbons throughout the ice cream.
Freeze the ice cream in an airtight container for 4 hours, or until firm.