Caramel Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 1 cup [200 g] sugar
  • 1/4 cup [60 mL] really hot water
  • 1 1/2 cups [375 mL] half-and-half
  • 1 1/2 cups [375 mL] whipping cream
  • 2 teaspoons [10 mL] vanilla extract
  • 6 egg yolks
  • 1/4 cup [60 g] tiny pieces butter
  • Sprinkle sugar into a heavy frypan.
  • Over low heat, melt sugar for 8 to 10 minutes stirring using a wooden spoon, until of mahogany color.
  • Remove frypan from heat and slowly stir in really hot water.
  • Cook, still over low heat stirring using a wooden spoon, for 8 to 10 minutes more.
  • Remove from heat and stir in half-and-half; then stir in whipping cream and vanilla extract.
  • Still stirring, bring mixture to just a boil, but do not boil.
  • Remove mixture from heat.
  • Into a small bowl, whip egg yolks using a wire whip, until of lemon color.
  • Stirring, slowly pour beaten egg yolks into hot mixture.
  • Cook mixture stirring over low heat until thickened and foamy.
  • Remove from heat and mix in quite a few tiny butter pieces at a time, beating well after each addition.
  • Leave mixture to cool to room temperature.
  • Cover and refrigerate mixture for quite a few hours, overnight if possible.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.