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🍽️ Creamy Vanilla Ice Cream with Homemade Caramel Sauce

739 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 200 ml milk
• 4 egg yolks
• 150 g sugar
• 300 ml whipping cream
• 40 g sugar
• 125 ml whipping cream
• 10 g butter
• 50 g mixed nuts (e.g. almonds, hazelnuts)
• 150 g blueberries
• mint (for garnish)

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the seeds from the pod.
3. 3. Add the vanilla seeds and the empty pod to the milk.
4. 4. Heat the milk slowly.
5. 5. Whisk the egg yolks and sugar over a water bath until the mixture is creamy.
6. 6. Remove the vanilla pod from the milk.
7. 7. Pour the warm milk slowly into the egg mixture.
8. 8. Whisk everything well.
9. 9. Whisk the cream over the water bath until it thickens.
10. 10. Place the bowl in a cold water bath.
11. 11. Stir the cream until it has cooled down.
12. 12. Whip the cream until stiff.
13. 13. Fold the whipped cream into the vanilla cream.
14. 14. Pour the ice cream base into a shallow container.
15. 15. Place the container in the freezer.
16. 16. Freeze the ice cream for at least 4 hours.
17. 17. Stir the ice cream once every 30 minutes.
18. 18. Place the sugar with 1-2 tablespoons of water in a pan.
19. 19. Caramelize the sugar until golden brown.
20. 20. Remove the pan from the heat.
21. 21. Carefully pour the cream into the caramel.
22. 22. Place the pan back on the heat.
23. 23. Bring the sauce to a boil and let it reduce until thick.
24. 24. Stir the butter into the warm sauce.
25. 25. Let the caramel sauce cool down.
26. 26. Chop the nuts coarsely.
27. 27. Pick over the blueberries.
28. 28. Rinse the blueberries if necessary.
29. 29. Scoop the ice cream into balls using an ice cream scoop.
30. 30. Sprinkle the chopped nuts over the ice cream.
31. 31. Drizzle some caramel sauce over the ice cream.
32. 32. Garnish the dish with mint.
33. 33. Serve the ice cream immediately.

Nutrition per serving

• kcal: 739
• Protein: 12 g · Fett/Fat: 52 g · Carbs: 57 g