Homemade ice cream has been a longstanding tradition in my household forever. It first started when we made ice cream in coffee cans during chemistry class. I was hooked. We’ve been whipping up different flavors ever since. And trust me – the KitchenAid® Ice Cream Maker Attachment is way easier than rolling around some coffee cans on the ground and trying to churn ice cream.
This Spiced Caramel Brown Butter Ice Cream pays homage to a family recipe for browned butter banana bread. I’ve taken my favorite part of that recipe, the brown butter (obviously), and thrown it into an ice cream recipe with a spiced caramel sauce. All of the flavors in this ice cream meld together perfectly to create the best scoop possible.
The part of this ice cream is browned butter – which makes it extra decadent and brings a whole new depth of flavor! Just remember to keep a careful eye when you’re making the browned butter – you don’t want to let it go too far and burn.
Using both brown sugar and white sugar gives this ice cream a bit more pizzazz than just using white sugar!
This recipe for a spice caramel sauce is not only simple – but quick! Just bring a few ingredients to a boil and whisk away for about 5 minutes until it thickens. Then just set the mixture aside until you’re ready to use it. Best part is – you can re-heat this as many times as you need! Or make a double batch and save some for future ice cream parties.
The spiced caramel sauce will be a beautiful deep brown color when it’s ready – thanks to all the brown sugar!
Once your ice cream base is ready, place it into the KitchenAid® Ice Cream Maker Attachment and churn away! And do your very best not to dip into it for a few taste tests while it’s churning.
Once the ice cream is removed from the KitchenAid® Ice Cream Maker Attachment, transfer it to a freezer proof dish and get ready to swirl in the caramel sauce!
I really can’t even imagine life without my KitchenAid® Ice Cream Maker Attachment – or my KitchenAid® 6-Quart Stand Mixer! Enjoy this Spiced Caramel Brown Butter Ice Cream any time of the year either in a cup, a cone, or straight out of the freezer safe container.
Spiced Caramel Brown Butter Ice Cream
For the ice cream
4 ounces butter
3 cups half and half
3 egg yolks
1/4 cup white sugar
1/4 cup packed brown sugar
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 cup ginger caramel
For the ginger caramel
1/2 cup brown sugar
1/4 cup half and half
2 tablespoons butter
1/2 – 3/4 teaspoon ground ginger (depending on how spicy you want the caramel)
1/4 teaspoon salt
For the ice cream
Place the butter in a small saucepan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
In another larger saucepan, heat the half and half over medium high heat.
In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
Temper the mixture by adding 1/2 cup of the warmed half and half to the egg mixture and stir together. Add another 1/2 cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170 degrees F when it’s done.
Remove the saucepan from the heat and whisk in the vanilla as well as the browned butter. Let the mixture sit for about 1 hour to infuse all the flavor and then strain through a mesh sieve. Discard anything that didn’t make it through the mesh sieve and refrigerate the mixture until chilled.
Once the mixture is cold, put it into your KitchenAid® Ice Cream Maker Attachment and churn for 20-30 minutes until it turns into soft ice cream.
Once fully churned, transfer the ice cream to a freezer safe dish. Drizzle the spices caramel on top and then drag a knife through the top of the ice cream and the caramel to distribute the flavors. Freeze the mixture for at least 2 hours before serving.
For the ginger caramel swirl
Mix the sugar, half and half and butter in a saucepan over medium heat. Whisk continuously for 5 minutes until the sauce starts to thicken. Add the salt and the ground ginger and continue to whisk and cook until the mixture thickens. Remove the saucepan from the heat, and set aside to cool.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*