I have had this little gem of a homemade ice cream recipe stashed in my Draft posts for a couple of months now. I knew I had to bring it out for you all when Lisa from Cooking With Curls told me that she would be sharing an apple crisp recipe with my readers for her guest post this week. This Cinnamon Caramel Ice Cream goes perfectly served with a warm apple crisp or apple pie served a la mode. :)
Usually I keep my homemade ice cream recipes pretty simple (and at just 4 ingredients, it still is pretty simple) and far from labor intensive. This particular recipe requires a little more time (maybe not effort, but definitely time) to caramelize the sweetened condensed milk, but the end result is well worth the wait. Trust me. ;)
What you will need:
1 can sweetened condensed milk
2 cups of milk
1/2 tsp vanilla
1/2 tsp cinnamon
Be sure to go ahead and freeze your ice cream maker's container before you get started caramelizing the sweetened condensed milk.
In a double boiler (or if you don't have one of those fancy pots, just use a pot of water with a small metal mixing bowl set inside of it- just make sure the bottom of the bowl does not touch the water), heat the sweetened condensed milk for about 1 1/2 hours or until caramel in color. Stir it often and check the water level in the pot! The water will boil and evaporate away and you will probably have to add more more water to the pot a half hour or so in.
*I have read about actually caramelizing sweetened condensed milk in the can. I was considering attempting this, but then read a few horror stories about the cans possibly exploding? I opted to not go that route. If you have done this before and are comfortable with that method, then by all means you can do that here instead of using the double boiler.
Once the condensed milk is nice and golden brown, pour it into a medium saucepan and then pour in the 2 cups of milk. You can use your milk of preference here. I used 2%. You could even use 2 cups of cream and make this ice cream really decadent.
Whisk the milk mixture and heat over medium heat until well incorporated.
Remove from the heat and stir in the vanilla and cinnamon.
Pour the mixture into a plastic mixing bowl and chill it in the refrigerator for at least one hour.
Once the mixture is chilled, pour it into your chilled container and process it in your ice maker according to your model's specifications. I churned my ice cream for about 25-30 minutes.
Scoop your Cinnamon Caramel Ice Cream into a freezer safe container and then freeze it for at least 2 hours, preferably overnight.
Take your ice cream out of the freezer at least 10-15 minutes before you plan on serving it to allow it to defrost slightly. Homemade ice cream tends to freeze much harder than the store bought varieties.
What will you use your Cinnamon Caramel Ice Cream to top? :)
(Psssstttt... I strongly suggest making Lisa's classic Apple Crisp & serving it warm with a scoop of this ice cream. Also check out her guest recipe to get entered to win an Emile Henry baking dish!)
Homemade Cinnamon Caramel Ice Cream
by
Prep Time: 1 hour, 30 minutes + overnight
Cook Time: 1 hour, 45 minutes
Ingredients (6-8 servings)
- 1 can sweetened condensed milk
- 2 cups of milk
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
Instructions
Be sure to go ahead and freeze your ice cream maker's container before you get started caramelizing the sweetened condensed milk.
In a double boiler (or if you don't have one of those fancy pots, just use a pot of water with a small metal mixing bowl set inside of it- just make sure the bottom of the bowl does not touch the water), heat the sweetened condensed milk for about 1 1/2 hours or until caramel in color. Stir it often and check the water level in the pot! The water will boil and evaporate away and you probably have to add more more water to the pot a half hour or so in.
Once the condensed milk is nice and golden brown, pour it into a medium saucepan and then pour in the 2 cups of milk. You can use your milk of preference here. I used 2%. You could even use 2 cups of cream and make this ice cream really decadent.
Whisk the milk mixture and heat over medium heat until well incorporated.
Remove from the heat and stir in the vanilla and cinnamon.
Pour the mixture into a plastic mixing bowl and chill it in the refrigerator for at least one hour.
Once the mixture is chilled, pour it into your chilled container and process it in your ice maker according to your model's specifications. I churned my ice cream for about 25-30 minutes.
Scoop your Cinnamon Caramel Ice Cream into a freezer safe container and then freeze it for at least 2 hours, preferably overnight.
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