Vanilla Caramel Fudge Ice Cream Recipe
A creamy and rich homemade vanilla ice cream with thick ribbons of fudge and caramel. Better than store bought!
Equipment
- strainer
- saucepan
Ingredients
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- 1 vanilla bean (seeds remove or 2 teaspoons vanilla extract)
- 4 egg yolks
- pinch salt
- ⅓ cup prepared caramel sauce
- ⅓ cup prepared fudge sauce
Instructions
- Heat the mixture. In a saucepan over medium heat, combine the milk, cream, ½ cup of sugar, and vanilla bean. Heat until warm and steaming, around 170°F.
- Prepare the egg mixture. In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of sugar until they turn light yellow and blend well. You can use a hand mixer on low speed for this.
- Temper the eggs. Slowly add half of the warm milk mixture to the egg mixture, a half cup at a time, whisking continuously to prevent the eggs from curdling. Then, pour the egg mixture back into the saucepan with the remaining milk and cream.
- Cook the custard. Cook the mixture over medium heat, stirring constantly, until it reaches 185°F. Be careful, don't let it boil. Take it off the heat, add a little salt, and mix in the vanilla extract if you're using it.
- Strain and chill. Strain the custard through cheesecloth or a fine-mesh strainer, then place it immediately in the refrigerator to chill. Return the vanilla bean to the custard. Chill for 4-24 hours, until very cold.
- Churn the ice cream. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches the consistency of soft serve.
- Freeze the ice cream. Freeze the custard according to your ice cream maker's instructions. When it reaches the consistency of soft serve, transfer it to a loaf pan, cover with plastic wrap, and place in the freezer until firm. Also, refrigerate the caramel and fudge sauces to firm up.
- Add the swirls. Remove the vanilla ice cream from the freezer. Pour the caramel and fudge sauces on top, and gently stir with a butter knife to create swirls throughout. Place back in the freezer for at least 1 hour to firm up.
- Serve. Allow the ice cream to soften at room temperature for 10 minutes before serving. It will keep well in the freezer for up to 1 week.
Nutrition
Calories: 298kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 41mg | Potassium: 104mg | Sugar: 25g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Servings: 8 servings
Calories: 298kcal