Caramel Ice Cream

A simple homemade caramel ice cream that you can prepare with an ice cream maker or even without.

Details

  • Preparation Time: 155 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 ml Milk, whole milk

  • 250 ml Sweet cream

  • 150 g Sugar, white

Steps

  1. Pour the sugar into a larger pot and heat it over moderate heat. Stir constantly until the sugar becomes liquid and turns a golden color. Then remove the pot from the heat. Slowly pour the milk into the caramelized sugar. The caramel will harden upon contact with the milk, so place the pot back on the heat and stir until the caramel dissolves again in the milk. Add the sweet cream and stir until you get a uniform mixture.

  2. Cool the milk with caramel and cream well and then place it in the refrigerator for two hours. Pour the well-cooled mixture into the ice cream maker and follow the manufacturer's instructions.

  3. Transfer the prepared ice cream from the machine's container into containers with lids and freeze the ice cream in the freezer.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

If we dont have an ice cream maker, we put the mixture in the freezer just long enough for it to slightly set, but not freeze. Its best to load the mixture into flat metal containers that conduct heat best. Store the ice cream in the freezer in well-sealed containers so it doesnt absorb other odors. Fill the ice cream makers container only up to two-thirds, as the mixture will expand during freezing. The mixing time in the machine depends on the quantity, additives, and temperature of the mixture. Ice cream that has been in the freezer for more than 12 hours should be placed in the refrigerator for 30-60 minutes before use.