Vanilla Ice Cream With Salted Caramel Swirl - cooking recipe

Ingredients

Vanilla Ice Cream with Salted Caramel Swirl
1 3/4 cups heavy cream
1/4 cup evaporated milk
1/8 teaspoon salt
1 1/3 cups sweetened condensed milk
2 teaspoons vanilla extract
1 cup salted caramel sauce
Salted Caramel Swirl
1/4 cup butter, softened
1/2 cup brown sugar
1/4 cup light corn syrup
2 tablespoons evaporated milk
1/4 teaspoon salt
2 teaspoons vanilla extract

Preparation

Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the salted caramel swirl over ice cream. Spread one-third of the ice cream over the salted caramel swirl. Spread half of the salted caramel swirl over ice cream. Spread remaining one-third ice cream over the salted caramel swirl. With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
Salted Caramel Swirl:
In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt. Bring to a boil. Cook/boil for 30 seconds, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.