Brown Sugar Caramel No-Churn Ice Cream

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Brown Sugar-Caramel No-Churn Ice Cream

1 cup white sugar
2 cups heavy whipping cream (split ½ cup and 1½ cups)
½ cup brown sugar
3 tablespoons water
2 tablespoons sweetened condensed milk

Add the white sugar to a medium sauce pan. Warm the sugar over medium heat. Watch the sugar closely so it does not burn.
When small sections of the sugar begin to turn brown and bubble, carefully stir the sugar in the saucepan to incorporate the remaining sugar. Stir until all of the sugar is dissolved and the caramel is a medium brown.
Carefully drizzle ½ cup of heavy whipping cream into the saucepan. The caramel will bubble up and be very hot. Stir vigorously and be careful not to burn yourself with the hot caramel.
Continue to stir vigorously until all of the heavy cream is incorporated. Remove the caramel from heat, and carefully transfer the caramel to a heat-safe bowl. Set aside. The caramel should be very loose and runny. It will thicken as it cools. Allow the caramel to cool to room temperature.
In a microwave-safe bowl, combine the brown sugar and water. Stir until the brown sugar melts.
Microwave the brown sugar mixture for 30 seconds. Set aside and allow the brown sugar mixture to cool to room temperature.
In a stand mixer, combine the cooled brown sugar syrup and the sweetened condensed milk. Mix on low speed until the syrup and the condensed milk are fully incorporated.
Add in 1½ cups of heavy whipping cream and mix on medium-high speed. Pause the mixer occasionally to scrape down the sides of the bowl to make sure the brown sugar syrup is being incorporated into the whipped cream.
Continue mixing on medium-high speed until stiff peaks begin to form in the whipped cream. Be careful not to over-mix the ice cream or it will curdle.
Line a loaf pan or cake pan with plastic wrap. Drizzle a third of the cooled caramel sauce on top of the plastic wrap.
Pour half of the ice cream mixture into the loaf pan and smooth with the back of a spoon. Drizzle a third of the caramel sauce on top of this layer.
Repeat the process by pouring the second half of the ice cream mixture into the loaf pan. Drizzle the remaining caramel sauce on top of the ice cream.
Place the uncovered pan of ice cream into your freezer. (Leave the pan uncovered to prevent the caramel topping from sticking.)
Freeze the ice cream for a minimum of eight hours. Keep frozen until ready to serve.
When ready to serve, remove the pan from the freezer and allow the ice cream to thaw for 5-10 minutes. Enjoy!