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Ice Cream, Caramel Swirl (D, KLP)
Source: Executive Pastry Chef Marika Shimamoto Doob, Hawthorne Lane
Yield: About 6 cups

3 cups heavy cream
1 cups whole milk
1 vanilla bean (or 2 tsp. vanilla extract)
10 egg yolks
3/4 cup plus 2 tbsp. sugar
Pinch of salt

Combine the cream, milk, and vanilla bean in a medium-size pot over moderate heat. Heat until just steaming.

Whisk the egg yolks with the sugar until lightened in color. Slowly add half of the heated cream mixture to the yolks while whisking constantly.

Pour this mixture back into the pot and cook over low heat until the custard coats the back of a spoon.

Chill the pot immediately in an ice bath until cold (if using vanilla extract, add it here). Keep refrigerated until ready to spin in an ice cream maker.

Spin according to the manufacturer's instructions.

Place the spun ice cream into a container and drizzle some of the caramel over it. Using a spoon, gently swirl the caramel into the ice cream once or twice. Drizzle more of the caramel and swirl again (do not over mix the caramel into the ice cream or the "swirl" will not be noticeable). Store in the freezer for several hours or until ready to use.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A