We dream in caramel. Burnt sugars that are somehow the perfect combination of salty and sweet. This is an easy to make brown sugar version that will impress even the savviest ice cream addicts. Add in the graham crackers for a crunch and extra jolt of chocolate, the combination is pretty unbeatable.
- Crème Anglaise:
- 6 egg yolks (reserve egg whites for breakfast tomorrow)
- 1 ½ cups of heavy cream
- 1 ½ cups whole milk
- 1 tsp. vanilla extract
- ¾ cup sugar
- Brown Sugar Caramel:
- ½ cup brown sugar
- ¼ cup whole milk
- 2 tablespoons butter
- ¼ tsp. vanilla extract
- ¼ tsp salt
- Chocolate covered graham crackers, refrigerated until use
- This is our go-to ice cream base mixture. You’ll see it in most of our ice cream recipes. It’s a lot easier than it may look, a couple of tries and you’ll be a pro, and have a lot more friends.
Make the ice cream base:
- In a medium-sized saucepan, combine the milk, cream, and vanilla extract. Bring to a boil and then turn off heat. Set aside.
- In a large bowl, whisk together the egg yolks and sugar until it has become a pale yellow color.
- Pour a small amount of the milk mixture into the bowl with the eggs, continuing to whisk as the mixtures combine. Then add a little bit more, continuing to whisk. Do this about 3 times and then pour the rest of the milk mixture into the bowl, whisking quickly to ensure the yolks are not cooked (this is called tempering – chef’s lingo!)
- Pour the egg and milk mixture back into the saucepan. Cook on low heat, slowly stirring with a wooden spoon the entire time, making sure to scrape the bottom of the pan. (This is done so the egg does not cook into solid pieces on the bottom of the pan.)
- After 7-8 minutes, as the mixture begins to thicken, take the spoon out and run your finger on the back of it. Does it leave a thick solid line through the mixture? If so, it means it’s cooked into a custard and you’re done! Voila, Crème Anglaise! (Be patient, sometimes it can take 10 minutes)
- Pour into a bowl and cool down completely in the refrigerator or over an ice bath.
Make the brown sugar caramel:
- In a small saucepan or skillet, combine all the caramel ingredients, brown sugar, milk, butter, and vanilla extract. On medium to low heat, using a wood spoon, stir until it’s thickened into a sauce consistency. Take off heat and allow it to cool slightly, for 3 minutes.
- Add it into the crème anglaise ice cream base, whisking to combine. Add in salt and taste. Cool down completely in refrigerator or over an ice bath.
- Once it has cooled, add into your ice cream maker and churn, based on the product’s directions. Meanwhile, chop graham crackers into bite-sized pieces.
- Once ice cream is at a soft serve consistency, about 25-35 minutes of churning, add the graham cracker pieces in. Then remove ice cream mixture into the container for freezing.
- Put into the freezer for at least 6 hours or until firm, preferably over night. Top and serve with more graham crackers.
NOTE: You’ll need an ice cream maker for this recipe. Check out our favorite here.