Caramel Ice Cream

Batch Size:
Yield:

Main

AmountIngredient
Granulated Sugar
Whole Milkhot
Powdered Glucose
Ice Cream Stabilizer1 t
Egg Yolks
Unsalted Butter
Salt½ tsp
Scaled ingredient total1,537.5 g

Prep Method 8

  1. 1.In a saucepan large enough to accommodate the entire recipe, caramelize the sugar to a deep amber color.
  2. 2.Deglaze the caramel with the hot milk in several additions; simmer to dissolve the sugar.
  3. 3.Whisk the glucose mixed with the stabilizer into the caramel milk.
  4. 4.Temper the caramel milk into the egg yolks and combine with the rest of the milk.
  5. 5.Stir with a whisk and heat to 185°F (85°C).
  6. 6.Off the heat, blend in the butter and salt with an immersion blender. Strain.
  7. 7.Chill immediately and allow to mature for 6 to 12 hours.
  8. 8.Blend with an immersion blender before spinning.

U of M Equivalency

XX Weight = XX Volume = XX Each

If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.

Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each

Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Granulated Sugar$0.4134
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Powdered GlucoseThis ingredient is not yet set with a purchase cost and unit—
Ice Cream StabilizerThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.6746
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,500 g
Total Cost$1.0903
Cost Per G:$0.0007

Partial estimate; unpriced ingredients are excluded. 25% of ingredient weight is priced.

4 costing issues
  • Whole Milk: no active USD purchase price with a convertible package size
  • Powdered Glucose: no active USD purchase price with a convertible package size
  • Ice Cream Stabilizer: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 7 connected
!Whole MilkAdd nutritional data960 g›✓Granulated SugarSugars, granulated285 g›✓Egg YolksEgg, yolk, raw, fresh100 g›✓Unsalted ButterButter, stick, unsalted100 g›!Powdered GlucoseAdd nutritional data85 g›!Ice Cream StabilizerAdd nutritional data5 g›✓SaltSalt, table2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories90

% Daily Value*

Total Fat 7g
9%
Saturated Fat 0.5g
3%
Cholesterol 90mg
29%
Sodium 70mg
3%
Total Carbohydrate 19g
7%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 32% mapped. Scaled batch: 1419 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details