Switch the palette to suit the room. Your choice is saved locally.
In a large skillet, combine 1 cup sugar and 1 cup water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil.
Continue to boil for about 5 minutes, without stirring, until the syrup turns a deep amber, almost dark brown. Immediately remove from the heat. Carefully and gradually stir in the remaining 1 cup water. The mixture will bubble up vigorously, so be cautious. Let the caramel cool completely to room temperature.
Transfer the freshly churned ice cream to an airtight plastic container. Place it in the freezer for at least 1 hour to firm up before serving.
For the best scooping texture, take the ice cream out of the freezer and let it sit at room temperature for 5 to 10 minutes (or longer, if it's very hard) before serving. You want it just soft enough to scoop smoothly. A little tip: serve your ice cream in chilled bowls. For easier scooping, dip your ice cream spoon in hot water and wipe it dry between scoops.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
