Caramel Ice Cream

I make ice cream throughout the year but more frequently during the summer months. I am partial to flavors like peach vanilla bean, cannoli, and chocolate hazelnut, but my ultimate favorite has become this caramel ice cream. It is wonderful on its own but also pairs beautifully with fruit. I made a couple of batches this weekend for a family barbecue and there wasn’t a bite left. You can use any caramel topping for this but my favorite is El Mexicano brand Cajeta. It gives the ice cream a rich, smooth caramel flavor.

Caramel Ice Cream
1 large egg
1/4 c. sugar
pinch of kosher salt
1 tsp. vanilla extract
1-1/4 c. Cajeta or Dulce de leche caramel
3 c. heavy cream

Place one large egg in a blender and blend for 1-2 minutes until frothy and lemon- colored. Add sugar, salt, and vanilla and blend 1 minute until sugar dissolves. Add caramel and blend until smooth. Scrape down the sides of the blender cup, then blend again for about 20 seconds. Add cream and blend until mixed. Scrape down the sides and blend again. Pour into an ice cream freezer and freeze according to manufacturer’s instructions. Makes 1 quart.

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This entry was posted in Christmas, Custards, Desserts, Easter, Ice Cream, Thanksgiving. Bookmark the permalink.

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