Vanilla Bean Ice Cream with Caramel Swirl

This homemade vanilla bean ice cream offers a rich and creamy texture, enhanced by the natural sweetness of caramel swirls. Using fresh milk and cream, it perfectly balances traditional ice cream-making techniques with a touch of gourmet flair. A delightful treat that’s perfect for warm days or as a dessert to impress your guests!

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1 vanilla bean, split and seeds scraped
• 4 large egg yolks
• 1/2 cup caramel sauce (store-bought or homemade)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the whole milk, heavy cream, sugar, vanilla extract, and the seeds from the vanilla bean. Heat over medium heat until the mixture is warm, stirring until the sugar is dissolved.
2. In a separate bowl, whisk the egg yolks. Gradually add a cup of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
4. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Allow it to cool slightly, then cover and refrigerate for at least 4 hours or until completely chilled.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, slowly drizzle in the caramel sauce to create swirls. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
7. Serve in bowls or cones, drizzled with additional caramel sauce if desired.