Helado de Caramelo

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This is a somewhat difficult ice cream to make because the caramel can easily burn. I can confirm this as I learned by experience. But it is well worth learned to how master it. I found that this tasted somewhat similar to Haagen Dazs Dulce de Leche ice cream. As with all recipes involving melting sugar, you will be working with very hot caramel, so be careful!

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Caramel Ice Cream

Time: approximately 45 minutes. 4-8 hours freezing time.
Makes about 8 servings

Ingredients:

¾ cup white sugar

2¼ cups whole milk

2 tbsp. corn starch

1/8 tsp. salt

1 tsp. vanilla

1 can evaporated milk



Prep:

  • Refrigerate the can of evaporated milk about an hour before starting.
  • Place a mixing bowl and whisk in the freezer
  • In a small bowl, mix 1/4 cold milk, cornstarch, and salt to make a slurry 

Directions:

  • Bring 2 cups of milk to a boil and immediately remove from heat.
  • Add the sugar in a saucepan and place over a stove top on high heat.

  • Stir constantly until it melts and starts turning a caramel color. Bring to medium heat.

  • Little by little, pour in the 2 cups hot milk, stirring constantly until everything is well incorporated.

  • Add the milk, cornstarch, and salt slurry and continue mixing on medium heat until the sauce becomes thick and creamy.
  • Remove from heat stir in the vanilla. Set aside and allow to cool to room temperature.
  • Whisk the chilled evaporated milk in the chilled mixing bowl until it doubles in size and can form soft peaks.

  • Mix in the cooled caramel sauce until well incorporated.

  • Pour into a freezer-safe container and freeze until it sets, approximately 2-4 hours, preferably overnight.

 

Notes & Comments:

  • I recommend heating up the milk as you melt the sugar. The milk should be scalding when you pour it in. I personally like heating the milk in a separate saucepan, but I'm sure you can do this in a microwave as well.
  • Sugar can burn quickly. So as soon as the sugar turns a caramel color, immediately prepare to pour in the milk.
  • I found that when pouring in the milk, the caramel immediately hardened. If that happens, keep stirring over medium heat until it melts again and incorporates.
  • If you choose to freeze the ice cream directly, make sure to give it a stir about every hour until it sets. 
  • Although delicious, I found that freezing it directly left it a little icy. If I make this again I would use an ice cream machine to make it smoother.
  • I would fold in dulce de leche swirls while it freezes.

 


 

 

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Receta Original:

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HELADO DE CARAMELO

 

¾ taza azúcar blanca

2¼ tazas de leche

2 cdas. de maicena

1/8 cdta. de sal

1 cdta. de vainilla

1 lata leche evaporada

 

Ponga el azúcar al fuego en una cacerola, moviéndola constantemente hasta que se derrita y tome color de caramelo. Añádale 2 tazas de leche caliente, poco a poco, revolviendo constantemente. Agregue la maicena y la sal disueltas en ¼ taza de leche fría. Déjelo al fuego revolviéndolo hasta que tome espesor de crema. Agregue la vainilla y déjelo enfriar. Bata la leche evaporada y añádale la mezcla anterior. Póngalo en el congelador durante 2 horas por lo menos a la temperatura mas fría.


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