French Vanilla Caramel Ice Cream Recipes

FRENCH VANILLA ICE CREAM RECIPE

Steps:

• Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
• Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
• Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
• While the milk mixture is warming up, we can work on the egg yolks.
• Put 4 egg yolks and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
• When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
• Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
• After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
• Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
• Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
• Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it's completely cold.
• Churn the ice cream according to manufacturer's instructions
• When done, transfer it to an air tight container and freeze overnight before serving.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
• Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
• Continuing on speed 2 very gradually add the warm half & half and mix until blended.
• Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
• Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
• Cover with plastic wrap and chill thoroughly, at least 8 hours.
• Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
• Immediately transfer to serving dishes or freeze in an airtight freezer container.

FRENCH VANILLA CARAMEL ICE CREAM

Steps:

• 1. Mix all ingredients in a large bowl. Cover and refrigerate at least 3-4 hours or, preferably, overnight.
• 2. To make ice cream: Mixture will be quite thick. Give it a stir and then transfer to cream can of your ice cream maker. Freeze according to manufacturer's directions.
• 3. Transfer ice cream to a covered container and place in freezer for at least 5-6 hours before serving.