Balsamic Caramel Swirl Ice Cream

by Kate on January 11, 2016

Balsamic Caramel Swirl Ice Cream -

If you’ve been a reader here for a bit you already know I have a serious balsamic addiction. I love balsamic vinegar so much! My Balsamic Butternut Squash Barley Salad is happening on a regular basis right now. Hearty, flavorful barley with roasted butternut squash and red onions. I can eat it as a meal! But my love of balsamic vinegar stretches farther than just the savory dishes. I’m a fiend for balsamic vinegar in my sweet treats.

My all-time favorite dessert (and the favorite of a large number of family and friends) is my Chocolate Cake with Balsamic Strawberry Whipped Cream. Craaaaaaazy good!! Decadent chocolate cake layers filled with balsamic strawberry reduction folded into freshly whipped cream and finish the whole thing off with thick, chocolate ganache. It’s amazing.

Balsamic Caramel Swirl Ice Cream -

My latest balsamic dessert recipe is ice cream because I’m a firm believer that ice cream should not be reserved only for the dog days of summer but enjoyed all year. This Balsamic Caramel Swirl Ice Cream is simply, fresh vanilla bean ice cream swirled with the most fantastic homemade balsamic caramel. Top it off with fresh strawberries or whipped cream or both! Eaten alone or topped, this ice cream recipe is a big winner.



Hungry For More? Here Are Some More Balsamic Recipes You’ll Enjoy!

Balsamic Blueberry Mille Feuille - FoodBabbles.comBalsamic Blueberry Mille-Feuille

Balsamic Strawberry Ice Cream - FoodBabbles.comBalsamic Strawberry Ice Cream

Balsamic Butternut Squash Barley Salad - #healthy #recipeBalsamic Butternut Squash Barley Salad

Balsamic Caramel Swirl Ice Cream

Balsamic Caramel Swirl Ice Cream

Fresh vanilla bean ice cream swirled with balsamic caramel sauce.


  • One batch Balsamic Caramel Sauce
  • 1 cup whole milk
  • A pinch of salt
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract


  1. In a small saucepan, heat the milk, salt, and sugar. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Remove from heat and cover to allow the vanilla bean to infuse the milk for 1 hour.
  2. Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, stir together the egg yolks. Rewarm the milk.
  4. Very slowly drizzle some of the milk into the yolks, whisking constantly as you pour. After about half of the warm milk has been incorporated into the egg yolks, scrape the mixture back into the saucepan.
  5. Stir constantly over low heat and scrape the bottom of the saucepan with a rubber spatula, until the custard thickens enough to coat the spatula.
  6. Strain the custard into the heavy cream. Stir the mixture over the ice until it has cooled, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.
  7. Transfer the custard into your ice cream maker and freeze the custard according to the manufacturer’s instructions.
  8. Scrape half the ice cream into a freezer safe quart container. Drizzle with desired amount of the caramel sauce. Top with remaining ice cream and drizzle more caramel sauce over top. Freeze until solid.

{ 2 comments… read them below or add one }

Deanna Segrave-Daly January 11, 2016 at 9:17 am

I’m with you – as much as I’m a summer girl and always seem to be cold, I love ice cream year round (in fact indulged in some gelato from Philly’s Capogiro last night – a scoop of pistachio and a scoop of sea salt – SO GOOD.)
This balsamic caramel swirl has my name written all over it – I have a small bottle of fig balsamic I’ll have to use for this 😉


Kate January 11, 2016 at 3:13 pm

Oh my goodness, fig balsamic vinegar sounds amazing! Need to get some of that. Yum!


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