Caramel Ribbon Ice Cream

Dessert

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

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com