Caramel Vanilla Ice CreamCourse: DessertCuisine: American
This ice cream is easy to make and tastes so good. I was in a hurry when I made it so I used store bought caramel but have made it with homemade caramel (which is better in flavor and a little less sweet, but no one will know the difference) This comes from a great cookbook, Easy No Churn Ice Cream, for those who don’t want to invest in an ice cream machine and want to make ice cream last minute. This flavor was so good and the balance between the caramel and the vanilla ice cream is so smooth, rich and wonderful. It went perfectly with my Apple Bars.
4 oz cream cheese, room temperature
1 can sweetened condensed milk
1/2 cup half and half
2 teaspoons vanilla
1 1/2 cups heavy cream
1 jar Stonewall Kitchen Caramel with Sea Salt
- In a bowl, using a hand mixer, beat the room temperature cream cheese until light and fluffy, about 1 minute. Add in the condensed milk, half and half, and vanilla. Beat until combined. Set aside.
- In a clean bowl, add the heavy cream. With CLEAN beaters or whisk attachment, beat the cream until stiff peaks form. Fold the condensed milk mixture into the heavy cream. Fold together, making sure everything is smooth.
- Pour half the base into a 8×8 pan, spoon half the caramel all around. Pour the rest of the base onto of the caramel. Add the rest of the caramel, and using a knife make swirls so that the flavors combine-do not over mix.
- Freeze uncovered for 3-5 hours or overnight until firm. Cover any leftovers for up to 3 days.