Caramel swirl in ice cream is made by using a caramel called "caramel variegate". It is caramel as an ice cream inclusion needs to behave in a pretty specific way. It needs to:
- be soft enough to scoop
- be thick enough to form a nice ribbon throughout the ice cream
- not have a ice texture to it when frozen
This type of caramel is called "caramel variegate." which refers to a caramel that is meant to be put into ice cream.
The term "variegate" refers to the swirl or ribbon in ice cream. It is visually appealing, adds flavor and texture contrast, and is often what draws a customer to your flavor! Some other examples of variegates include chocolate, fruits, fudges, and marshmallow. All variegates must be formulated correctly in order to freeze in the ice cream to deliver the appropriate consumer eating experience.
This recipe below is for home use only.
The ice cream
For this recipe I used a no churn vanilla ice cream. The caramel is swirled in by layering ice cream, caramel swirls, ice cream, caramel swirls, ice cream, caramel swirls, etc. The ice cream is then frozen overnight. No ice cream maker was used in the making of this ice cream.
How to make the caramel swirl in ice cream
The caramel must be completely cooled before adding it to the ice cream. You either manually add ribbons by spooning caramel over ice cream and swirling it together. If you are looking for a caramel sauce to go overtop of ice cream, my brown sugar butter caramel sauce is just the thing. The caramel swirl in ice cream is one of the most loved inclusions!
Ingredients - no church ice cream
- sweetened condensed milk
- vanilla
- salt
- heavy cream
Ingredients - caramel variegate
- heavy cream
- evaporated milk
- butter
- salt
- corn syrup
- brown sugar
- soy or sunflower lecithin
Equipment for caramel variegate and ice cream
- heavy duty thick bottomed pot
- high heat spatula or wooden spoon
- candy thermometer
- 12" x 17" sheet pan
- 5 quart planetary mixer with wire whisk attachment
- 8" x 8" pan (for freezing ice cream)
- parchment paper
Storage and shelf life of caramel variegate
The caramel can be stored for approximately 6 weeks after making it. Once it's frozen into the ice cream it will be good as long as the ice cream lasts in your freezer
Caramel Variegate
Equipment
- high heat spatula or wooden spoon
Ingredients
Caramel Base
- 680 grams brown sugar
- 600 grams corn syrup
- 10 grams salt
- 370 grams evaporated milk 1, 12 ounce can
- 650 grams heavy cream
- 113 grams butter
- 200 grams canola oil
- 4 grams sunflower or soy lecithin
Starch Slurry
- 30 grams corn starch
- 65 grams cold water
Instructions
- Prepare a 12 x 17" sheet pan by lining it with parchment paper. Lightly grease the parchment paper with cooking spray.
- Combine corn starch and cold water. Set aside.
- Combine brown sugar, corn syrup, salt, evaporated milk, heavy cream, butter, and canola oil in heavy duty thick bottomed pot.
- Heat caramel mix over medium heat until all ingredients are dissolved. Bring to a boil over medium heat and cook until 220.
- Add in corn starch and water mixture. Bring temperature to 223.
- Turn off heat. Pour caramel into prepared pan. Cool completely. Store in an airtight container.
No Churn Salted Caramel Vanilla Ice Cream
Equipment
- large mixing bowl
- 8 x 8 " square pan
Ingredients
- 1 cup caramel variegate
- 14 ounces sweetened condensed milk ( 1 can)
- pinch salt
- 5 grams vanilla
- 2 cups heavy whipping cream
Instructions
- Prepare a 8 x 8" square pan with parchment paper.
- Whisk together condensed milk, vanilla, and salt in a large bowl. Set aside.
- Whip the cream with a mixer on medium high speed until firm peaks form, about two minutes. Fold in condensed milk mix with spatula until combined.
- Layer ⅓ of the ice cream mix into the bottom of the prepared pan. Spoon tablespoon amounts of caramel into the ice cream, making swirls with the spoon.
- Layer additional ice cream over caramel, alternating ice cream and caramel layers until all ice cream is used.
- Cover and freeze overnight.
Did you make this recipe? Let me know!