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!
Servings: 8 servings
Calories: 298kcal
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.
Notes
Don't forget to put your ice cream maker's bowl in the freezer at least 24 hours before you use it to achieve the best consistency.
Using high-quality milk, cream, and vanilla will enhance the flavor of your ice cream. If possible, opt for pure vanilla extract or a fresh vanilla bean.
When adding the caramel and fudge swirls, gently fold them in with a butter knife. Avoid overmixing to make sure you get those delicious ribbons of flavor.
For added texture and flavor, consider adding nuts, chocolate chips, or bits of toffee during the last few minutes of churning. You can also try using salted caramel sauce for a unique twist.
Allow the ice cream to sit at room temperature for about 10 minutes before scooping to make serving and enhancing the flavors easier.
Just a heads up, making homemade ice cream will take some time. It's not a lot of work in the kitchen, but you'll need to wait for things to cool down in the fridge or firm up in the freezer. This process can't be rushed, so if you're in a hurry for ice cream, homemade might not be the best option.
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