Caramel Ice Cream

yield one 1 1/2 quarts

 Homemade ice cream is one of my favorite indulgences.  Do yourselves a favor, if you have a Kitchen Aid Mixer, buy the ice cream bowl accessory- you will not regret it.  This is my newest ice cream flavor.

• 2 cups heavy cream
• 1/2 cup whole milk
• 1 tablespoon vanilla
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 1/4 cup plus 2 tablespoons water
• 10 large pasteurized egg yolks

1. In a 2 or 3 quart saucepan combine the cream, vanilla and milk over medium heat.
2. Bring mixture just to a simmer.
3. In a 3 quart pot, combine the sugar, lemon juice and water. Stir to dissolve sugar then leave alone.  Over medium heat, allow mixture to caramelize. Remove from heat.
4. With ladle carefully add some hot cream to the caramel.  Be careful as the mixture will splatter.  Finish by adding entire cream mixture.
5. In a medium bowl, stir the egg yolks and slowly drizzle some of the cream mixture into the yolks to temper.  Stir the yolk mixture back into the main cream mixture.
6. Over medium flame, while stirring, bring mixture to nappe, or thicken to a point where it coats the back of the spoon.
7. Strain through a fine strainer.  Cool the ice cream base in a container, place in refrigerator.  Spin in ice cream machine.

Enjoy!