FIRST, MAKE YOUR CARAMEL. CLICK HERE FOR THE RECIPE.
NEXT, MAKE YOUR VANILLA BEAN ICE CREAM
HEAT IN A POT:
- 3 cups HEAVY CREAM
- 2/3 cups sugar
- 1 teaspoon pure vanilla
- Seeds scraped from 1 vanilla bean (or I have used 1 T. VANILLA BEAN PASTE INSTEAD)
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Cover, and chill overnight. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Spoon into a freezer container and allow to chill in the freezer for a few hours.
This time, I added 1 1/2 cups caramel to the ice cream in the maker at the end of its freezing time. Next time, I will freeze the vanilla first till it’s firm and then swirl in the caramel!
To make chocolate chip cookies for ice cream sandwiches, I used this recipe.