Caramel Crunch Ice Cream
This Caramel Crunch Ice Cream is creamy and rich with caramel, toasted almonds, and crunchy toffee bits in every delicious scoop.
Servings: 8
Calories: 373.2kcal
Equipment
- Ice Cream Maker
Ingredients
Ice Cream Base
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup caramel sauce
- ¼ cup brown sugar
- 3 egg yolks ***
- 1 teaspoon caramel extract
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Mix-ins
- ½ cup toasted slivered almonds
- ½ cup toffee bits
Instructions
- Combine the ice cream base ingredients in a blender. Blend until smooth.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
- Add the mix-ins during the last two minutes of churning.
- Transfer to a freezer-safe container and freeze until firm.
Notes
Egg Yolks - If you prefer not to use raw egg yolks, use pasteurized eggs or fully cook the custard until it reaches 170°F.
Nutrition
Calories: 373.2kcal | Carbohydrates: 28.9g | Protein: 5.1g | Fat: 27.1g | Saturated Fat: 14.8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.5g | Trans Fat: 0.1g | Cholesterol: 142.4mg | Sodium: 242.4mg | Potassium: 172.5mg | Fiber: 0.8g | Sugar: 27.3g | Vitamin A: 985.9IU | Vitamin C: 0.4mg | Calcium: 111.7mg | Iron: 0.5mg
