310 minutes
A rich, creamy ice cream with a nutty caramel flavor that's perfect for any occasion.
Salted Butter, cut into 4 pieces
cups
cups
Unsweetened Almond Milk
cups
Granulated Erythritol Sweetener
cups
each
teaspoons
Xanthan Gum, optional
teaspoons
1. Prepare Ice Bath
Prepare a large bowl with an ice bath and set it aside. This will be used later to quickly cool down your mixture.
2. Brown the Butter
Begin by melting the salted butter in a medium skillet over medium heat. Cook it until it reaches a rich amber color, which should take about 4-5 minutes. This browning process will give your butter a nutty, caramel-like flavor that forms the heart of this ice cream.
3. Heat Cream Mixture
In a medium saucepan, combine the heavy cream, unsweetened almond milk, and granulated erythritol sweetener. Heat this mixture over medium heat until it reaches 170°F. Use an instant-read thermometer to check the temperature.
4. Whisk Egg Yolks and Butter
While the cream mixture is heating, whisk the egg yolks in a separate bowl and then slowly whisk in the cooled browned butter. This step tempers the eggs, which helps prevent them from curdling and ensures a smooth mixture.
5. Temper the Egg Mixture
Gradually add about 1 cup of the hot cream mixture to the egg yolks, whisking continuously to blend. This gradual addition helps to further temper the eggs. Once combined, pour the yolk mixture back into the saucepan with the remaining hot cream mixture.
6. Cook Custard
Cook this combined mixture over medium heat, stirring constantly, until it reaches 175°F and is thick enough to coat the back of a spoon. This ensures the custard will have the right consistency for your ice cream.
7. Cool Custard
Pour the custard into the prepared bowl set over the ice bath and let it cool for about 10 minutes. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 3 hours, or up to overnight, to allow the flavors to meld and the custard to thicken further.
8. Prepare for Churning
When you are ready to churn, stir in the vanilla extract. If you’re using xanthan gum, sprinkle it over the mixture and whisk well to combine. The xanthan gum is optional, but it helps to improve the texture and prevent ice crystals from forming.
9. Churn and Freeze
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze it for 1-2 hours until it is firm but still creamy.
Incorporate finely chopped dark chocolate into the base before churning and use toasted hazelnuts as your nut. The bitter notes of the dark chocolate will balance the sweet caramel, and hazelnuts offer a distinct flavor that's a classic pairing with chocolate.
Add a splash of bourbon to your caramel as it finishes cooking. This will give a boozy twist to the ice cream that pairs exceptionally well with the buttery flavor of toasted pecans.
Swap out your standard nuts for pecans and toast them with a sprinkle of cinnamon, nutmeg, and a pinch of cayenne for a warm, spiced version. The cayenne adds a subtle kick that complements the sweetness of the caramel.
Use pure maple syrup in place of some of the sugar in your caramel and pair it with toasted walnuts. This will create a rich, autumnal flavor profile that's both familiar and comforting.
Introduce finely ground espresso or coffee beans into your caramel mixture, and pair with toasted almonds. The coffee will provide a robust counterpoint to the sweetness of the caramel.
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