I haven’t made much homemade ice cream this year and shame on me! We love homemade ice cream especially because I get to use my 40 year old ice cream maker. My mother-in-law bought it for us at TG&Y (who remembers that store?) when IT Guy and I first married and I’ve used it ever since. It makes THEEEEE best ice cream! So the other day I got a wild hair to try some chocolate ice cream and since I also love caramel, I decided to throw a caramel swirl in for good measure. Oh my...simple but oh so good! You could put some marshmallow cream in there, too and I would have had I had any but the grandkids came over and ate it all. (Sad face.) IT Guy would have loved some chopped pecans in it but I’m not a huge fan of nuts and ice cream and since I was making it, I used my Power of Veto (Ha! Can you tell we watch Big Brother?) and nixed the nuts! Overall...this ice cream is super yummy and so simple!! Try it before the summer runs out!
Chocolate Caramel Swirl Ice Cream
2 cups sugar
1 cup cocoa powder
1 can sweetened condensed milk
1 quart heavy cream
Half & half
1 14-ounce jar caramel ice cream topping
In a medium bowl, whisk together the eggs, sugar and cocoa.
Place the bowl over a pan of water and bring water to a boil. Cook mixture for about 10 minutes. (Do not allow the water to touch the bottom of the bowl. You’re essentially creating a double-boiler for this mixture.)
After mixture has cooked, pour it into a 3-4 quart ice cream freezer.
Add the sweetened condensed milk and the heavy cream. Stir to combine.
Pour in enough half & half to fill the container.
Freeze according to the directions.
After ice cream is done, remove to a large plastic container.
Drizzle in the jar of caramel ice cream topping. Swirl through with a butter knife but do not mix in.
Cover with a lid and freeze several hours or overnight.