Caramel Ice Cream

Oxmoor House
about 1 gallon


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1/2 cup cornstarch
1/4 cup milk
6 cups milk, scalded
3 cups sugar, divided
4 eggs, beaten
2 cups half-and-half
1 tablespoon vanilla extract


Combine cornstarch and 1/4 cup milk; stir until smooth. Combine scalded milk, 2 cups sugar, eggs, and cornstarch mixture in a large Dutch oven; stir until well blended, and set aside.

Sprinkle remaining sugar evenly in a 10-inch cast-iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat, and gradually pour into milk mixture in Dutch oven.

Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; cool. Stir in half-and-half and vanilla.

Pour into freezer can of a 1- gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving.

Created date

February 2010