Indulgent Caramel Vanilla Bean Ice Cream
Experience the luxurious blend of creamy vanilla and rich caramel with this homemade Indulgent Caramel Vanilla Bean Ice Cream. Perfect for special occasions or simply to satisfy your sweet cravings, this ice cream is especially delectable when paired with a slice of pound cake or your favorite pastries. Although it requires some patience and meticulousness, the end result is worth every minute spent in the kitchen. Revel in the silken texture and sophisticated flavor profile that surpasses most store-bought options, giving you a gourmet dessert experience right at home.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
half-and-half
1 cup
heavy cream
1 cup
vanilla bean
1/2 (split lengthwise)
egg yolks
4
sugar
1/3 cup
butter
2 tablespoons (cut into pieces)
sugar
1 cup
water
1 cup
Instructions
1
In a medium saucepan, combine the half-and-half, heavy cream, and the split vanilla bean. Bring the mixture to a gentle boil over medium heat, then immediately remove from heat.
2
Cover the saucepan and allow the vanilla essence to infuse the cream mixture by letting it stand for at least 15 minutes.
3
Meanwhile, in a mixing bowl, beat together the egg yolks and the sugar until the mixture is thick and has a pale lemon color.
4
Gradually whisk about one-third of the warm cream mixture into the egg mixture to temper the eggs, preventing them from curdling.
5
Return the tempered mixture back to the saucepan with the remaining cream mixture.
6
Place the saucepan over medium-low heat, stirring constantly for about 5-7 minutes until the mixture thickens and coats the back of a spoon, but be careful not to let it boil.
7
Remove from heat and gently stir in the butter pieces, integrating each one fully before adding the next.
8
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours, or up to 3 days for convenience.
9
While the custard chills, prepare the caramel syrup by combining 1 cup of sugar and 1/3 cup of water in a small saucepan, bringing them to a boil.
10
Cover the saucepan and let the sugar steam for one minute. Then, uncover and continue cooking without stirring until the mixture takes on a deep amber color, similar to dark tea.
11
Remove the saucepan from heat and carefully add the remaining water, stirring slowly as the mixture may spatter. Allow it to cool to room temperature.
12
After the custard has chilled, remove the vanilla bean, scraping any remaining seeds into the custard.
13
Blend the prepared caramel syrup into the custard until homogeneous. At this point, you may choose to refrigerate the mixture again briefly, ensuring it's well-chilled before churning.
14
Follow the manufacturer's instructions for your ice cream maker to freeze the mixture into smooth, creamy ice cream. Once churned, transfer the ice cream to a container and freeze until firm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Indulgent Caramel Vanilla Bean Ice Cream?
It is a luxurious homemade dessert featuring a blend of creamy vanilla custard and rich caramel syrup, known for its silken texture and sophisticated flavor profile.
What are the primary dairy ingredients needed?
The recipe requires 1 cup of half-and-half and 1 cup of heavy cream to create the base custard.
How is the vanilla flavor infused into the ice cream?
A split vanilla bean is added to the cream mixture, brought to a boil, and allowed to stand for at least 15 minutes to infuse its essence.
What is the purpose of tempering the egg yolks?
Tempering involves gradually whisking the warm cream into the egg mixture to raise their temperature slowly, preventing the eggs from curdling.
How long should I cook the custard mixture?
Cook the mixture over medium-low heat for about 5 to 7 minutes until it thickens and successfully coats the back of a spoon.
Should I let the custard boil while thickening?
No, you must be careful not to let the mixture boil while it is thickening on the stove.
When should the butter be added to the recipe?
The butter pieces should be stirred into the custard after it has been removed from the heat, integrating each piece fully before adding the next.
How long does the custard need to refrigerate before churning?
The custard should be refrigerated for at least 4 hours, though it can be stored for up to 3 days for convenience.
What are the ingredients for the caramel syrup?
The caramel syrup is made using 1 cup of sugar and 1/3 cup of water initially, with more water added later.
What color should the caramel syrup be when finished?
The caramel should reach a deep amber color, similar to the appearance of dark tea.
Why do I need to cover the caramel saucepan for one minute?
Covering the saucepan allows the sugar to steam for one minute, which helps in the caramelization process.
Is there a safety precaution when adding water to hot caramel?
Yes, you should add the remaining water slowly and carefully because the mixture may spatter when the water hits the hot sugar.
What happens to the vanilla bean pod after chilling?
Once the custard has chilled, the vanilla bean is removed, and any remaining seeds are scraped back into the custard.
When is the caramel syrup combined with the custard?
The prepared caramel syrup is blended into the chilled custard until the mixture is homogeneous before it goes into the ice cream maker.
Do I need a specific piece of equipment to finish the ice cream?
Yes, you will need an ice cream maker to freeze the mixture into a smooth and creamy consistency according to the manufacturer's instructions.
What is the best way to store the finished ice cream?
Transfer the churned ice cream to a container and freeze it until it becomes firm.
What can I serve with this ice cream?
It is particularly delectable when paired with a slice of pound cake or your favorite pastries.
How many egg yolks are used in this recipe?
The recipe calls for 4 egg yolks.
How much total sugar is required for the entire recipe?
You will need 1/3 cup of sugar for the egg mixture and an additional 1 cup of sugar for the caramel syrup.
How much butter is needed?
The recipe requires 2 tablespoons of butter, cut into pieces.
Can I prepare the custard several days in advance?
Yes, the custard can be kept in the refrigerator for up to 3 days before you finish the recipe.
What is the texture of the final product?
The ice cream has a silken, smooth, and creamy texture that rivals gourmet store-bought options.
Is this a difficult recipe to make?
While it requires patience and meticulousness, especially during the tempering and caramelization stages, it is manageable for home cooks.
How much vanilla bean should I use?
The recipe uses 1/2 of a vanilla bean, split lengthwise.
What should the egg and sugar mixture look like before adding cream?
The egg yolks and sugar should be beaten until the mixture is thick and has a pale lemon color.
Should the caramel be stirred while it boils?
No, the instructions specify to continue cooking without stirring once the saucepan is uncovered until it reaches an amber color.
What tags are associated with this dessert?
Associated tags include caramel ice cream, homemade ice cream, luxury treat, and gourmet frozen dessert.
How many total ingredients are in this recipe?
There are 8 ingredients: half-and-half, heavy cream, vanilla bean, egg yolks, sugar, butter, more sugar, and water.
Can I churn the mixture while it is warm?
No, the custard must be well-chilled before churning to ensure the proper ice cream consistency.
Is this recipe suitable for special occasions?
Yes, its sophisticated flavor and luxurious texture make it perfect for special events or as a high-end treat.