It’s Ice Cream Week on House of Nash Eats! July is National Ice Cream Month and since we love ice cream around here, I thought we ought to celebrate with a week of new ice cream recipes! So stock up on whipping cream and break out your ice cream churn! To get things started, I’m sharing one of my husband’s favorite ice cream flavors or all time. It’s a caramel ice cream base with crushed Oreo cookies and a fudge ripple made with homemade chocolate sauce. There is a little ice cream shop here in California, known as Marianne’s that created this flavor combination and named it 1020, which is their address on Ocean Street, in Santa Cruz, a wonderful beach town that has a fun boardwalk, great surf, and a beautiful coast. Love making homemade ice cream with your ice cream maker? Us too! Be sure to check out some of our other favorite flavors like Tutti-Frutti Ice Cream, Maple Walnut Ice Cream, and Graham Canyon Ice Cream. We used to go there when we lived in the South Bay and it wasn’t too long of a drive over the Santa Cruz mountains to our favorite ice cream place, but now that we are in the East Bay it’s a bit of a trek. So instead, I figured out how to recreate this wonderful flavor at home! The caramel ice cream base is amazing all on it’s own and would be a great start for lots of other mix-ins. Crumbled graham crackers, chunks of blondies, pecans, or pieces of white chocolate would all be delicious swirled into the rich, creamy caramel ice cream. And the homemade chocolate sauce is so ridiculously good. You could use it with any flavor of ice cream base to make all sorts of wonderful ice cream concoctions, or just use it to top ice cream sundaes.
How to Make Caramel Ice Cream with Oreos and a Fudge Swirl
The key to any really creamy ice cream is to make a cooked custard base made with tempered egg yolks. It’s really the only way to get that super creamy consistency that is the hallmark of really high quality ice cream that I know of. And while it might seem intimidating, it’s a whole lot easier than it sounds. Making caramel ice cream isn’t much different than any other custard-based ice cream except that you first make caramel by melting sugar in a pan, then stirring in heavy cream and a little bit of salt. The scariest part comes next. You are going to add milk to the hot caramel and it’s going to cause the caramel to lock-up in a big lump. Don’t panic! Just keep stirring with a wooden spoon over medium heat and the caramel will melt into the milk to create the wonderful caramel base for this awesome 1020 copycat ice cream. While making the caramel base, separate five egg yolks into a medium bowl and whisk them for a minute or two with ¼ cup of sugar until they lighten a bit. When the caramel has melted back into the milk and the liquid is hot, but not boiling, whisk about 1 cup of the hot liquid into the egg yolks to temper them (bringing them up to temperature without cooking the egg yolks). Then transfer the tempered egg yolks to the pan of caramel liquid and stir with a wooden spoon over medium heat just until the temperature reaches 175 degrees F on a candy thermometer (affiliate link) or the mixture barely coats the back of a wooden spoon. From there on, it’s just a matter of chilling the custard thoroughly, then churning like normal. Fold in the crushed oreos right at the very end, then layer the ice cream base into a container with drizzles of the chocolate sauce between layers to create the fudge ripple.
More Homemade Ice Cream Recipes You’ll Love
Coconut Macadamia Nut Ice Cream Burnt Almond Fudge Ice Cream Blackberry Swirl Ice Cream Homemade Strawberry Ice Cream White Chocolate Raspberry Truffle Ice Cream Nutella Swirl Ice Cream Cherry Vanilla Ice Cream
Peach Ice Cream
Toasted Almond Ice Cream
Graham Canyon Ice Cream
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