Ingredients
Check off ingredients as you go
For the caramel
- 150 g (¾ cup) light brown sugar
- 40 g (3 Tbsp) butter
- 60 ml (¼ cup) heavy cream (38% fat)
- a pinch of salt
For the ice cream
- 300 ml (1¼ cups) heavy cream (38% fat)
- 200 ml (¾ cup + 1 Tbsp) milk
- 160 g (½ cup) of the caramel made above (keep the rest for drizzling on top)
When we left Paris to live in a hot country, I imagined we’d be eating ice cream pretty often. Except good ice cream shops are fairly rare here, and since I really don’t like ice cream with an ingredient list ten lines long when a few quality ingredients are all you need, I decided to make my own! So here is my first attempt at caramel ice cream, with no eggs and no ice cream maker, tested and approved by the whole family.
Making the caramel
- Pour the sugar into a heavy-bottomed saucepan. Heat over medium heat and let the sugar melt until it turns light brown.
- Add the butter (careful not to burn yourself with the splatters), stir, then add the cream and the salt. Keep cooking for a few more minutes, until everything melts together and becomes smooth and fluid. Pour the caramel into a jar and set aside at room temperature.
Making the ice cream
In a saucepan, heat the milk with the cream until it just starts to simmer. Add the caramel and stir. Transfer to a blender and blend until smooth.
Pour the mixture into a freezer-safe container and place in the freezer. Stir every hour until the ice cream is set, then blend it in the blender to get a smooth, creamy texture, otherwise you’ll end up with more of a granita.
Tips
This ice cream keeps for about 1 week in the freezer. Don’t forget to take it out a few minutes before serving.