Use this ice cream recipe to make our Caramel Apple Sundae.



Ingredient Checklist


Instructions Checklist
  • Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.

  • Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add hot cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  • Strain mixture through a fine sieve into a bowl. Discard vanilla pod. Set the bowl in the ice-water bath. Let cool, stirring occasionally, until cold, about 20 minutes.

  • Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour.

Cook's Notes

Ice cream can be frozen for up to 1 week.

Reviews (1)

19 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
As a former food writer, I'm picky. But becoming glucose intolerant has forced me to be creative. I was hankering for ice cream, but not the sugar. I have a great ice cream maker for my Kitchen Aid stand mixer and thought I'd experiment. Made this with Truvia stevia instead of sugar and it turned out *perfectly*!! Truvia is more concentrated, so halved the measure allotted for sugar. Don't miss it one bit. Fresh, high quality cinnamon from Zingermans helped a lot, too! Happy day!!