Salicylate Free Homemade Caramel Ice Cream
This is a pretty basic ice cream recipe using an ice cream machine, but it’s a great salicylate free snack or dessert option.
Tools
- Ice Cream Maker – (Cusiniart ICE-30 series machine)
- 8 Cup / 1.9L Glass Container – (Pyrex brand)
- Mixing Bowl – Medium Size
- Whisk or Hand Mixer
Recipe
- 1.5 Cups Whole Milk
- 1 Cup Granulated Sugar
- 3 Cups Heavy Cream
- Premade Homemade Caramel – recipe here
Preparation
Have your caramel made ahead of time and cooled, but still liquid enough to poor. The caramel can be made ahead of time kept in the refrigerator and loosened up for a few seconds in the microwave when you need it. Also, make sure your ice cream bowl has been in the freezer at least overnight.
Step 1
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Step 2
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and slowly drizzle caramel into the spinning mixture. Adding the caramel early in the process is better, otherwise as time goes by the caramel will just chill and clump. Let it continue to mix until thickened and the machine starts to sound like it’s working hard, the machine total time should be about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
Step 3
When ready, transfer the ice cream to a 8 cup glass container with tight lid and place in freezer. Remove from freezer about 15 minutes before serving.
