I wish I had process photos, there were some interesting stages to this ice cream. This was actually only my second or third try at caramel. It's very intimidating to me. In this case, I undercooked the caramel a bit. I was just afraid of it really burning. When I added the milk and cream to the sugar, it all stuck to the whisk. But because I had been stirring the whole time, it looked like a galaxy wrapped around the whisk. See, process pictures. It smoothed out, and I had a glorious custard. I made one small change in the recipe. I used vanilla beans instead of extract.
I always refrigerate my custard overnight when I am making ice cream. That way it gets a chance to ripen a bit. It's impressive that any of the custard made it into the ice cream maker. I kept sneaking tastes.
This is delicious ice cream. It could be that I didn't cook the caramel enough or that I used extra vanilla, but the husband and I both decided that it tastes a bit like cotton candy. The girl loved it as well. It was not a favorite for the boy. Ah well. I'm definitely going to try this one again and cook the sugar longer.
This is a much lighter caramel color. A little longer cooking time for sure when I make it again.
Mmmmmm, vanilla bean.
Thank you Becky of Project Domestication for this fabulous recipe pick.