Caramel Swirl Ice Cream

We had another awesome Boston food experience last night.  I honor of KA’s visit we went to a Korean restaurant I’ve been dying to try every time we drive past it after leaving the Hong Kong supermarket in Allston.

Luke and I have a friend from college who we used to have dinner parties with; he’d make dinner, and I’d bring dessert.  One time, he and his Korean roommates made the most amazing bulgogi, the best I’ve ever had, despite efforts to recreate it.  By the way, bulgogi is a beef dish, characterized by thinly sliced pieces of meat marinated in a sweet, savory sauce.

It was great to get such good bulgogi again. Maybe I’ll attempt another recreation soon.We also ordered short ribs and dumplings.  It was quite the spectacular meat fest.

Yes, I know the amazing early spring weather has since vanished from the Northeast, but that doesn’t mean we can’t enjoy ice cream.  I have enjoyed many a bowl while wrapped in a blanket, reading a great book, and totally ignoring how cold our apartment is.

The best part about this ice cream is the caramel swirl.  Its sweet creaminess is a great compliment to the soft ice cream, and if I ever get rich enough, I definitely intend to fill a swimming pool with it.  Or maybe just make it in industrial vats.  A girl can dream, right?

Caramel Swirl Ice Cream

Adapted from One Lovely Life

Makes about 1 quart

For ice cream base:
4 egg yolks
¼ tsp salt
2/3 cup sugar
2 ½ cups half-and-half
2 tsp vanilla

For caramel sauce:
2/3 cup sugar
¼ cup butter (half a stick), cut into small pieces
½ cup half-and-half
¼ tsp salt

To make the ice cream base: Beat together egg yolks and salt in a medium bowl. Set aside. In a medium saucepan, combine sugar and half-and-half. Bring to a simmer. Pour a small amount of the creamy mixture into the egg mixture, whisking constantly.  Return mixture to saucepan and stir over low heat until it thickened. It should coat the back of a spoon. Remove from heat and pour into a large bowl through a mesh strainer.  Stir in vanilla.

Cover and refrigerate for at least 8 hours or overnight.

While the ice cream is chilling, make caramel sauce.  Pour sugar into a small saucepan. Cook over medium heat and let sugar melt to an amber-colored liquid. Stir in butter and half-and-half and continue to stir over medium heat until mixture comes together as a sauce. Stir in salt and remove from heat.  Let cool.

When ice cream base is sufficiently chilled, churn in ice cream maker according to manufacturer’s directions. Stir in as much caramel sauce as you desire and transfer to a freezer container.




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