Leche Flan Ice Cream

Others may call this recipe, "Caramel Ice Cream," but when I made it, to me, it tasted so much like "Leche Flan Ice Cream" so I've renamed it, as well as put my twist to it. You will see that the ingredients really is what you would use to make leche flan.

As with my previous ice cream recipe, I used my Old-Fashioned Ice Cream maker to churn this ice cream. While other homemade ice cream recipes say that you don't really need an ice cream maker, you will have to check on the ice cream regularly to stir and ensure that ice crystals do not form. For me, that's just too much work. LOL! With an ice cream maker, you can churn the ice cream and then just finish off freezing in the freezer.

This type of homemade ice cream is custard based--meaning, using eggs and milk as the base for the ice cream.

Needed:
1 1/8 granulated white sugar (1 cup separated for the caramel)
2 1/4 c heavy cream (1 1/4 c separated for the caramel)
1/8 t salt
1 t vanilla extract
1 c milk (I used reduced fat milk)
3 large eggs

How to make:
1. Heat the 1 cup of sugar in a heavy saucepan. Over medium heat, stir constantly until all sugar has melted. Do not over stir. Once the sugar has melted, simply swirl saucepan around to ensure even heating. Continue to melt until sugar turns golden brown. Turn heat down.

2. Add 1 1/4 cups of cream to the heated, melted, caramelized sugar a little at a time. Be careful when adding because the caramel will boil over once the cold liquid is added. Continue to add over low heat until completely combined. Transfer to a bowl, add salt and vanilla then allow to cool.

3. In another saucepan, mix together milk, remaining cream, remaining sugar and bring to just about boiling. Do not let boil. Remove from heat.

4. In another bowl, whisk eggs and add milk mixture slowly. Be careful to not add all at once because the heated milk will scramble the eggs. Add remaining milk and combine thoroughly. This is now your custard base. Return base to saucepan and heat to 170 degrees Farenheit on a cooking thermometer. If you don't have a thermometer, bring to a point where the mixture sticks to the back of a spoon.

If you remain in the heat longer, the eggs will cook thoroughly and you will have to start over again.

5. Strain custard into a fine sieve to rid of lumps. Collect custard in a separate large bowl. Once all custard has been strained, add cooled caramel mixture and cool at room temperature.

6. Chill in the refrigerator for at least 3 hours.

7. Churn mixture in ice cream maker per manufacturer's instructions. The consistency will be that of soft-serve ice cream.

8. Continue to freeze in freezer until hardened.

9. Enjoy within one week.

Tips:
* Your ice cream maker canister and mixture must be really cold to make successful batches.

* Place mixture/base in freezer just before churning in ice cream maker. This gives the mixture a bit more chill for better results.

* It's best to let ice cream harden more after churning.

* Plan ahead for the ice cream making process. I typically make the mixture/base a day before, leave in the fridge overnight, then churn the next day. I let harden in the freezer about 4 hours for best results.

Enjoy!