**This is a sponsored post in collaboration with Land O’Lakes
Summer is nearly over, but I’m going to hang on just a while longer with things like this easy-to-make Vanilla Caramel Ice Cream. It’s a no-churn ice cream recipe, so yay to one less thing to wash and store.
I don’t know how it goes for most of you, but as I get older the days seemingly grow shorter. With that, I’m all for time saving recipes, and recipes like this one that can pull double duty.
This ice cream has been filling the role of dessert and breakfast. For dessert we eat it as is, but for breakfast, I throw in a handful of strawberries and a fresh banana and my kids go nuts for it.
They love the creamy texture – a texture that is directly attributed to using Land OLakes® Heavy Whipping Cream. It gives the ice cream its velvety structure instead of that icy texture that can often occur with no-churn recipes.
Now, if I can figure out how to serve this as lunch, then my job is complete. Until then, we are eating this ice cream for breakfast and scooping it for dessert—no complaints here.
- 2 cups Land O Lakes® Heavy Whipping Cream
- 3 whole vanilla beans
- 6 large egg yolks, at room temperature
- 1 large egg, at room temperature
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoons vanilla bean paste
- 1 cup caramel sauce (store bought or homemade)
- ½ cup mini chocolate chip
linea 9x5 inch loaf pan with parchment paper; set aside.
- Place 1 cup of the cream in a large pot. Scrape the seeds into the cream and stir in the pods. Bring the mixture to a boil over medium-high heat. Remove the pan from the heat and let stand for 10 minutes. Stir in the remaining cup of cream and allow the mixture to cool to room temperature. Chill the mixture in the refrigerator for at least 2 hours or overnight.
- Fill a medium saucepan with water and bring to a simmer over medium heat. Whisk together the egg yolks, egg,
sugarand salt in a large bowl. Set the bowl over the simmering water, making sure the bottom does not touch the water. Attach a thermometer to the side of the bowl. Whisk the mixture continuously until it reaches 175 F. Using an electric mixer on medium-high speed, beat until the mixture doubles in volume and is cool to the touch, about 7 minutes. Add the vanilla paste and beat until well combined. Set aside and clean the beaters.
- Remove the chilled cream mixture from the refrigerator and beat on high speed with clean beaters until soft peaks form. Add half of the whipped cream to the whipped egg mixture and fold until just streaky. Layer pan with ice cream,
carameland chocolate chips. Cover and freeze for at least 8 hours or overnight.