Sherry Caramel Ice Cream
Vanilla Ice Cream, Sherry Vinegar from Spain Caramel, Strawberries, Mint
Chef Sandra Cordero of Xuntos | Santa Monica, CA
Yield: 4 servings
“I am a caramel sauce person! In this version, the Sherry Vinegar PDO from Spain brings depth and vibrancy to the“adult” caramel sauce. Of course, it’s still caramel sauce and my daughter loves it! A little Sherry Vinegar with the strawberries balances out the creaminess of the ice cream and ties the dish together. If you decide to make the vanilla ice cream yourself, dial back the sweetness and let the caramel take the lead.” — Chef Sandra Cordero
Adapted by StarChefs | August 2025 | Photo: Catherine Dzilenski
INGREDIENTS
Sherry Caramel:
9 ounces granulated sugar
8 ounces heavy cream
Kosher salt
3 tablespoons Sherry Vinegar PDO from Spain
Ice Cream:
1 gallon vanilla ice cream, softened
Strawberries:
2 cups strawberries, halved
2 tablespoons granulated sugar
3 tablespoons Sherry Vinegar PDO from Spain
3 mint leaves
METHOD
For the Sherry Caramel:
In a saucepan over low-medium heat, add sugar. Cook until sugar has melted and a golden amber color is achieved. Reduce heat and keep warm. In a separate saucepan over medium heat, bring heavy cream to a simmer. Remove from heat. Slowly pour one-quarter of the cream into the caramelized sugar. Stir until fully incorporated. Working in batches, stir in remaining cream, mixing between each addition. Remove from heat and season with salt and Sherry Vinegar PDO from Spain. Let cool.
For the Ice Cream:
In a glass baking dish, spread 1½ quarts vanilla ice cream into an even layer. Top with ⅓ cup Sherry Caramel. Repeat process three times to create additional layers of ice cream and Sherry Caramel. Cover and freeze.
For the Strawberries:
In a mixing bowl, combine strawberries, sugar, Sherry Vinegar PDO from Spain, and mint. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place 2 scoops Ice Cream in a small serving bowl. Top with 1 spoonful Strawberries.
