Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caramel Ribbon Ice Cream

Ingredients

Caramel

1 cup sugar

1/4 cup water

1 1/2 cup heavy whipping cream, heated

 

Ice Cream

1 ½  cups sugar, divided

2 cups heavy cream

2  cup milk

1  vanilla bean

5 egg yolks

Instructions

Caramel

In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring very often. Continue to cook until the mixture reaches a deep caramel color, about 10 minutes. As soon as this deep color is achieved, use a wire whisk and quickly stir in the warm cream. Return the caramel to a medium heat, and cook for 2-3 more minutes.

Remove and cool the caramel completely. Set aside. The caramel should be thick but not completely stiff when cooled.

 

Ice Cream

Split the vanilla bean lengthwise, and combine it with half of the sugar, heavy cream, and milk in a small saucepot. Heat just until it begins to boil.

In bowl whisk egg yolks with the remaining sugar. Beat until the egg yolks are light yellow in color.. While whisking stream in about 1/3 of the boiled cream mixture. Add the yolk mixture to the remaining warm cream and cook for 5 more minutes over low heat, stirring constantly. Remove from heat and strain through a fine mesh strainer into a bowl set over ice.

Cool mixture completely. Following the manufactures directions, freeze the mixture in an electric ice cream maker.

Take the finished ice cream and place it in a chilled stainless steel bowl. Using a rubber spatula, fold the caramel into the ice cream. Try not to blend the caramel into the ice cream, but rather, create ribbons throughout.

Place in a freezer safe sealable container and freeze until ready to use.

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more