An ice cream luver’s delight. Used half & half instead of milk, and reduced sugar to 3/4 cup. We’ve made this ice cream a few times. We have used pasteurized heavy cream as well as the more readily available ultra pasteurized. Since no cooking is involved in this non-custard based ice cream, the pasteurized will be fresher tasting (although having an appreciably shorter shelf life). It’s great either way but if it’s a matter of choosing one from the shelf versus the other, DON’T pick the ultra pasteurized. We found it at Whole Foods. We used Sanders Classic Caramel Dessert Topping but hope to also use Chef John’s Salted Caramel Sauce from this site. We have a Cuisinart 2 qt. ice cream maker, and doubling this recipe filled it close to the top but didn’t run over when freezing. Reviewers overwhelmingly love this ice cream, and you will too!!
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An ice cream luver’s delight. Used half & half instead of milk, and reduced sugar to 3/4 cup....