The holiday of Shavuot is almost upon us, when we celebrate the giving of the Torah by hearing the Ten Commandments being read in the synagogue. Some of the customs specific to this holiday include decorating our homes with greenery and eating dairy foods like ice cream. In fact, many synagogues hold an ice cream party after the reading of the 10 commandments.

But homemade is virtually always better than store bought, and with ice cream that is 100% the case. If you don’t have an ice cream churner, you can definitely find no-churn recipes, like my peachor blackberryones. You can also buy your favorite vanilla ice cream, let it sit in the fridge for a couple of hours to soften, and then layer it with the caramel sauce for an easier version.


  • 4 egg yolks
  • ⅔ cup sugar
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 tbsp. Vanilla extract
  • 1 batch salted caramel sauce


  1. Make sure your caramel sauce is at room temperature and pourable. It shouldn’t be too hot but also not too solid.
  2. Whisk the egg yolks and sugar together, by hand or with a mixer, until pale and aerated.
  3. Pour the milk, heavy cream, and vanilla into a pot. Warm until just before it starts to boil. Remove from heat.
  4. Slowly pour 1-2 cups of the hot milk mixture into the egg mixture, whisking constantly. Then pour the egg and milk mixture back into the pot with the remaining hot milk/cream, again whisking while pouring.
  5. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour through a strainer into a cold bowl. Refrigerate until fully cooled.
  6. Churn the mixture in your ice cream machine.
  7. Drizzle some caramel sauce onto the bottom of a loaf pan. Cover with a layer of ice cream. Drizzle more caramel sauce, and continue layering until all the ice cream is in the pan. Save remaining caramel sauce to serve warm with the ice cream (optional).
  8. Freeze overnight to solidify.