Homemade Vanilla Ice Cream with Carmel Sauce

Summer's Now in Full Swing, Days in the Sun call for a nice Iced Dessert - Enter Homemade Ice Cream. I've been craving Jen's delicious Carmel Sauce so I made Vanilla Ice Cream so I could have both! Homemade Ice Cream is really quite simple, you start with the basics and can add whatever flavors you want. Click here for a Super Chocolaty Recipe! Now back to some Sweet and Simple Vanilla.

The Deets

2 Cups Heavy Cream

2 Cups Milk (I used 1%)

6 Egg Yolks

1 1/2 Cup Sugar

1 TBS Pure Vanilla Extract

1 tsp Pure Almond Extract

The How To

Bring Cream and Milk to a Simmer over Medium-Low Heat

Separate Yolks from Whites in a Medium Bowl (make sure your bowl is big enough for all ingredients)

Whisk Egg Yolks to a Smooth Mellow Yellow 

Slowly Whisk in Sugar until Smooth

Once Smooth, SLOWLY add Milk Mixture 1/4 at a time - careful not to scramble the Egg mixture

Return to Heat  over Medium-Low and Slowly bring to 170 Degrees (Stir regularly to avoid scalding the bottom)

Let the mixture cool for 30 minutes 

Add Vanilla and Almond and Mix Well

The Next Step is the Hardest - refrigerate mixture for 4 hours to allow to cool & set

Once the Mixture is cooled add it to your ice cream maker and proceed according to your machine's directions (usually about 20 minutes)

And Don't Forget the Carmel Sauce (Jen's Delicious Recipe)

The Deets

1/4 cup Butter

1/2 cup packed Brown Sugar

1/2 cup Heavy Cream

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Vanilla Extract

The How To

Melt butter in a medium heavy-bottomed saucepan over medium heat. 

Add the sugar, cream and salt and whisk until well blended.  

Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract whisk until combined.

Let cool slightly.

Enjoy your Creamy Deliciousness!