New This Month

Caramel Ice Cream

Smooth and rich, this caramel ice cream is delectable on its own, but even better when sandwiched between two discs of meringue for the ultimate grown-up ice cream sandwich.

  • Yield: Makes 2 quarts

Source: Martha Stewart Weddings, Winter/Spring


  • 1 quart milk
  • 14 large egg yolks
  • 2 cups sugar
  • 2 cups heavy cream


  1. Bring the milk to a simmer in a medium saucepan. Combine egg yolks and 1 cup sugar in an electric mixer. Beat on medium-high speed, with the whisk attachment, until very thick and pale yellow, 3 to 5 minutes.
  2. Whisking constantly, add half the warm milk to egg-yolk mixture; whisk until blended. Stir egg-yolk mixture back into remaining milk; cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, about 15 minutes. Strain into a medium bowl. Let cool.
  3. Combine remaining 1 cup sugar with 1/4 cup water in a heavy saucepan. Cook over low heat until sugar is dissolved. Cover pan, and bring to a boil. Leave cover on until condensation washes down sides of pan. Uncover, reduce heat to medium, and cook, swirling pan occasionally, until sugar turns amber and registers 320 degrees on a candy thermometer. Remove pan from heat.
  4. While stirring, carefully pour in cream, and keep stirring until completely combined. Let cool about 30 minutes. Add to milk-and-egg mixture. Refrigerate for at least 2 hours, or overnight. In 4-cup batches, freeze in an ice-cream maker according to manufacturer's instructions.

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