Cherry Caramel Swirl Custard Ice Cream
Cool off with this irresistible Cherry Caramel Swirl Custard Ice Cream, a rich and creamy homemade frozen dessert featuring silky vanilla custard, sweet cherries, and ribbons of buttery caramel in every scoop. This easy homemade custard ice cream recipe is perfect for summer, delivering a smooth, velvety texture and the perfect balance of fruity sweetness and decadent caramel flavor.
why do i need to temper the eggs?
Tempering slowly raises the temperature of the eggs so they don’t scramble when added to hot cream. Whisking a little hot mixture into the eggs first creates a smooth custard base.
why is my ice cream icy instead of creamy?
Ice crystals usually happen from too much water or not enough fat. Chilling the base thoroughly and using enough cream, sugar, or egg yolks helps create a smoother texture.
looking to make homemade waffle cones?
- 1/4 cup egg whites
- 1/3 cup granulated cane sugar
- 2 tbsp melted butter
- 2 tbsp warm water
- 2/3 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/8 tsp fine sea salt
whisk the egg whites, sugar, melted butter, warm water, and vanilla together until very smooth. beat in the salt, then whisk in the flour until smooth. if the batter is too firm like cookie dough, add an extra tablespoon of warm water. the dough should be like a pre-chilled cookie dough where it’s thick but still very loose!
Here’s the waffle cone maker I use: Amazon link.
Can I use store-bought caramel sauce?
Absolutely. Store-bought caramel sauce is a convenient option, or you can use homemade caramel sauce for an even richer flavor.
How do I create the caramel swirl?
Layer the churned custard ice cream with caramel sauce and gently swirl it with a knife or spatula. Avoid overmixing to maintain distinct ribbons of caramel.
Cook with me!
Cherry Caramel Swirl Custard Ice Cream
Ingredients
For the Custard Ice Cream:
- 3 cups whole milk
- 3 cups heavy cream
- ¾ cup milk powder
- ¾ cup honey or sugar
- 6 large egg yolks
- 1 tablespoon vanilla extract
For the Cherry Jam:
- 2 ½ cups cherries pitted and halved
- ¾ cup granulated cane sugar
- 2 tablespoons fresh lemon juice
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cubed
- ½ cup heavy cream
- 1 teaspoon fine salt
Instructions
To make the custard ice cream:
- *Place ice cream base in the freezer as it needs to freeze for at least 24 hours prior to making the ice cream.
- In a large pot, combine the milk, heavy cream, and milk powder. Place over medium heat and whisk until warm, around 110F. Remove from heat.
- In a medium-sized bowl, combine the egg yolks and honey. Whisk until smooth. Temper the yolks by adding ¼ cup of the hot milk and whisking until smooth. Repeat 3 more times.
- As you whisk, gradually pour in the tempered yolks mixture. Place back over medium heat and stir frequently until temperature reaches 175F and the custard is slightly thickened. Remove from heat to cool 30 minutes at room temperature.
- Pour into a heat-safe container with lid to store in the fridge overnight, 4 to 12 hours. This step can be prepped up to 2 days in advance! I recommend prepping the jam and salted caramel the day before as well so each as time to cool down.
To make the cherry jam:
- Combine the pitted and halved cherries, sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar has dissolved, about 2 to 3 minutes.
- Let it softly boil until cherries have cooked down and juices have thickened, or reached 220F, about 10 to 15 minutes.
- Blend half of the cherries, then stir in for an additional 2 minutes. Remove from heat to cool down completely.
To make the salted caramel:
- In a heavy-duty, stainless-steel saucepan, add the sugar. Place over medium heat and stir until sugar has completely melted and reached an amber color, about 8 to 10 minutes.
- Reduce heat to LOW, then whisk in the butter until smooth.
- As you continue whisking, gradually pour in the heavy cream. When all is added, stop whisking.
- Increase heat to medium and let it bubble for 1 minute.
- Remove from heat to stir in the salt.
- Store in a glass container with lid.
To assemble:
- Add the custard mixture to your ice cream base and churn according to maker instructions. Once it is at a firm, thick texture, you can begin layering in the components.
- You may need to gently reheat the caramel so it can easily drizzle onto the ice cream.
- Add a generous layer of the ice cream, followed by a layer of the cherry jam. Slightly swirl the jam into the ice cream. Add a thin swirl of the salted caramel. Continue repeating the layering until you have used all the custard ice cream. You will probably have leftover cherry jam and salted caramel to do as you wish! (Need ideas? Think ice cream sundaes with whipped cream, toasts, and coffees!)
- Cover with your container lid and store in the fridge for 3 to 4 hours to firm up before scooping.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Hi, are you using tart red cherries (pie cherries) or sweet bing cherries to make the cherry jam? I have tart red cherries in my freezer, I was hoping I could thaw and use to make the jam. Thanks so much!
yes sour cherries would be sooo yummy!!
This was absolutely delicious and so creamy! I had so much fun making it too.
I did have one question tho, once I froze it for a longer period of time it became very hard and difficult to scoop. Is there anything I can do to make it freeze softer or should I just pull it out a bit before I plan to serve it?
Awww yay!!! I would definitely let it sit 10 to 15 minutes before scooping to serve!
My family loved this!, thank you for sharing this recipe.
Thank you for sharing this recipe