Caramel just makes everything better. Especially ice cream. You could just pour it on top, but I like to mix it right in. In the past, mixing home made caramel into ice cream has been problematic. The typical cream-based caramel has to be hot in order to be pourable. Once it reaches room temperature or gets cold, it gets hard and impossible to add to ice cream. I overcame this problem by inventing my own type of caramel that would stay pourable, even when it was cold. But THEN I tried making caramel from a can, and the results were fantastic. The caramel stays soft, even in the frozen ice cream! This is going to be my caramel of choice from now on when it comes to ice cream. Stay tuned for more ice creams like Caramel Apple Pie Ice Cream and Pumpkin Caramel Walnut Ice Cream that use this amazingly versatile caramel sauce!
Time Commitment: Low
Pure Vanilla activates chemicals in the brain that reduce inflammation and improve mental performance. (See Using Vanilla to Increase Your Mental Performance).
- Make the Classic Vanilla Ice Cream per instructions. When transferring to an airtight container, layer with caramel. The easiest way to do this is to put the caramel in a Ziploc bag and snip a large hole in one corner. Then just squeeze the caramel out into your ice cream. Alternately, you can spoon the caramel into the ice cream, then gently fold the ice cream to distribute and swirl the caramel.