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“Homemade ice cream is wonderful. This is a super-easy and very good recipe.”
1 1/2 quarts

Ingredients Nutrition


  1. In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  2. Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
  3. Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream – AVOID SPATTERS!
  4. Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
  5. Remove from heat, add a dash of salt, and let cool.
  6. Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
  7. In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
  8. In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
  9. Gradually whisk the hot cream into the egg yolks.
  10. Pour the custard back into the saucepan.
  11. Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
  12. DO NOT BOIL.
  13. Immediately strain the custard into a large heatproof bowl and set aside.
  14. In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
  15. Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
  16. Remove from heat and add 2 tblsps of cold water – stand back to avoid spatters.
  17. Stir until smooth.
  18. Whisk the hot caramel into the warm custard, making sure the caramel doesn’t get on the whisk as you pour as it will harden.
  19. Stir in vanilla.
  20. Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
  21. Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions.
  22. Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
  23. Spoon 1/3 of the ice cream into a chilled container.
  24. Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
  25. Top with a layer of ice cream.
  26. Continue layering, ending with caramel.
  27. Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
  28. Cover and freeze for atleast 3 hours or up to 2 days.

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