Saturday, June 25, 2011

Caramel Ice Cream

Caramel Ice Cream
with (PeaceTree Desserts) Cinnamon Cajeta Caramel

This is among my favorite desserts, either as a stand-alone item when I'm watching TV, or served alongside strawberry cake or rhubarb pie.  The caramel from PeaceTree is second to none and makes plain old vanilla ice cream into something sumptuous.  I find that milk directly from a small family dairy works better than supermarket milk, because it is both richer in flavor and freezes more easily.  (For the reference of anyone in Fairfield County, I use milk from Ladies of Lebanon and cream from Smyth's Trinity Dairy.  All these are available at the Westport Farmer's Market, of course!)

Dissolve 3/4 C sugar in 1 C milk in a mixer on low speed for 1 or 2 minutes.
Pour in 2 C heavy cream and 1-2 tsp vanilla extract and mix briefly to combine.
Pour into ice cream machine.
Add 1/2 C Cinnamon Cajeta Caramel to milk mixture in machine
Follow machine directions (mine runs for about half-an-hour with a kitchen towel over the top).
Optional: Add another tablespoon or two of the caramel in the last minute of running the machine, if desired, to make caramel ribbons.
Transfer ice cream to a container and freeze in the freezer another hour or so.

Voila!


2 comments:

  1. What kind of ice cream maker do you have/recommend?

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  2. I have a Cuisinart Frozen Yogurt-Ice Cream-Sorbet maker. I have last year's model; I think this is the new one...

    http://www.cuisinartwebstore.com/detail/CUI+ICE%2D21

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