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Caramel Swirl Ice Cream




Source of Recipe


Internet


List of Ingredients




ICE CREAM:
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy (whipping) cream
1 tablespoon vanilla extract

CARAMEL SAUCE:
1/2 cup sugar
1/4 cup half-and-half
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 teaspoon unsalted butter (optional)
1/2 cup Brazil nuts or pecans, chopped (optional)


Recipe



TO MAKE THE ICE CREAM:
In a double boiler, heat the half-and-half over barely simmering water until scalded.

Whisk the sugar into the egg yolks. Whisk in some of the hot half-and-half, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature.

Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled.

TO MAKE THE CARAMEL SAUCE:
In a small, heavy saucepan, heat the sugar over medium heat until it melts and turns a light amber color.

Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes. Let cool to room temperature.

If using the nuts, melt the butter in a small saucepan over medium heat, add the nuts, and stir until golden; let cool.

TO FINISH THE ICE CREAM:
Freeze the ice cream mixture in an ice cream maker according to the manufacturer�s instructions. When partially frozen, add the nuts, if used. When almost completely frozen, swirl in the cool caramel sauce with a rubber spatula.