Homemade Vanilla Ice Cream with Caramel and Chocolate Sauce

Directions

1. 1

   In a saucepan over low heat, whisk together the condensed milk, whole milk, strained egg yolks, vanilla, and salt. Stir constantly until the custard thickens enough to coat the back of a spoon.

2. 2

   Remove from heat and set the saucepan in a cold water bath. Stir regularly to prevent a skin from forming. Allow to cool completely.

3. 3

   With an electric mixer, beat the egg whites to stiff peaks. Gradually add the sugar in three additions, continuing to beat until you have a glossy, firm meringue.

4. 4

   Gently fold the heavy cream into the meringue using a spatula with slow, sweeping motions.

5. 5

   Fold the cooled custard into the meringue mixture until just combined. Transfer to an airtight container and freeze for at least 4 hours or overnight.

6. 6

   For the caramel: melt the sugar dry in a saucepan over medium heat until deep amber. Carefully pour in the water (watch for splattering) and boil for a few minutes until syrupy.

7. 7

   For the chocolate sauce: whisk the cocoa powder into hot water until smooth and glossy. Remove ice cream from the freezer 10 minutes before serving and drizzle generously with both sauces.