Jul 14 2026
Restaurants›Jake and Telly’s Greek Taverna›Ice Cream Recipe

Ice Cream Recipe

Inspired by Jake and Telly’s Greek Taverna
Time3h
Serves6

Homemade vanilla ice cream with caramel sauce.

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Ingredients

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Ice Cream Base

Caramel Sauce

Method

Ice Cream Preparation

  1. 1

    Prepare the Ice Cream Base

    In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is warm, but not boiling.

  2. 2

    Whisk the Egg Yolks

    In a separate bowl, whisk the egg yolks until they are smooth. Slowly add a few tablespoons of the warm cream mixture to the egg yolks to temper them, whisking constantly.

  3. 3

    Combine Mixtures

    Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

  4. 4

    Cool and Chill

    Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

  5. 5

    Churn the Ice Cream

    Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

  6. 6

    Freeze the Ice Cream

    Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Caramel Sauce Preparation

  1. 7

    Make the Caramel

    In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color.

  2. 8

    Add the Butter

    Once the sugar is melted, carefully add the unsalted butter and stir until fully melted and combined.

  3. 9

    Incorporate the Cream

    Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture will bubble up.

  4. 10

    Finish the Sauce

    Stir in the vanilla extract and a pinch of salt. Remove from heat and allow to cool slightly before serving.

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