This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Vanilla Ice Cream
- 4 egg yolks
- ½ c. sugar
- 1 c. milk
- 1 c. heavy cream
- 2 t. good quality vanilla extract
Caramel Sauce
- 1 c. sugar
- ¼ c. water
- 6 T. cold butter, cut into small pieces
- ½ c. heavy cream
- 1 t. Vanilla extract
- Light pinch of salt (substitute the light pinch of salt with ½ t. coarse sea salt for salted caramel)
Directions:
For the Ice Cream
Step 1: Mix together the egg yolks and sugar in a small bowl. Heat the milk on medium until it just begins to skim on the top but not boil. Remove from the heat and slowly incorporate in the egg mixture, whisking constantly to prevent having the yolks cook into lumps. Return it to the heat and bring to a simmer - not a boil.
Step 2: Pour the mixture into a bowl and chill. Add the cream and vanilla and process in an ice cream maker until thick and servable.
For the Caramel Sauce
Step 1: Place the sugar and water i a saucepan and cook over medium-high heat until the sugar has melted, turns clear, and begins to bubble. Do not stir. Cook for 3-4 minutes only scraping down the sides of the pan. Allow the sugar to cook until it begins to become amber in color (about 10 minutes). Do not allow the mixture to burn. Lower the heat if necessary.
Step 2: Whisk in the butter, one piece at a time until completely melted. Remove from the heat and stir in the vanilla and salt. Set aside to cool then serve on ice cream. The caramel thickens as it cools. Store leftover caramel in the refrigerator.