Caramel Frozen Custard

Preparation Instructions

1. In a medium saucepan, gently heat the heavy cream, milk, and salt over medium heat for 4 to 6 minutes, stirring regularly, or until it comes to a light simmer. Immediately remove from the heat.
2. In a medium heatproof mixing bowl, whisk the sugar with the egg yolks and vanilla until fully combined. While whisking very quickly, slowly drizzle half of the warm cream mixture into the egg yolks and sugar. It’s very important to incorporate the warm cream mixture slowly so that you don’t cook the egg yolks. Pour the yolk mixture back into the saucepan with the remaining warm cream mixture and whisk to combine.
3. Place the saucepan back on the stovetop over medium-low heat. Gently cook the custard base, stirring regularly and taking care to scrape the sides and bottom, until the mixture is thick enough to coat the back of a spoon or it reaches 75ºC when tested with a thermometer. Strain the custard base into a clean bowl through a fine mesh strainer, then whisk in the caramel sauce until combined and cool in the refrigerator to at least room temperature.
4. Pour the cooled custard base into the GreenPan Frost mixing bowl and cover with the mixing bowl cover. Select the Soft Ice Cream Mode and choose level 5. Chill until the Frost switches to Cool and beeps, or until your preferred texture is reached.
5. Serve immediately, or transfer to an airtight freezer-safe container and place in the freezer to store.

Tips

This recipe also works great by using chocolate or strawberry syrup instead of caramel sauce! The texture can be a bit thinner though, so you may need to select level 6 or 7 when churning.