adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel ice-cream
0 Likes
Prep Time:
270 minutes
Cook Time:
25 minutes
Total Time:
295 minutes
London chef Simon Hopkinson inspired this delectable ice-cream recipe.
Ingredients:
  • 8 egg yolks
  • 350ml full-cream milk
  • 250g caster sugar
  • 1 vanilla bean, split
  • 300ml thick cream
Instructions:
  • Whisk egg yolks gently in a bowl. Heat milk in a small saucepan over medium heat until warm, then pour over the eggs. Mix thoroughly and set aside.
  • In a saucepan, combine sugar and 2 tablespoons of cold water over low heat, stirring until sugar dissolves. Increase heat to medium and cook until mixture turns a rich golden color. Quickly add vanilla bean for a few seconds, being careful not to let the mixture darken too much to avoid bitterness in the ice cream.
  • Gently pour in the cream while being cautious of splattering. Lower the heat and stir to dissolve any caramel lumps. Once smooth, add the egg mixture and cook while stirring until thickened.
  • Pass through a fine sieve to eliminate any caramel lumps. Transfer into a shallow container and freeze until edges are firm. Take out from the freezer and whip using an electric beater. Return to the container and freeze again. Repeat this process 2 to 3 times. Alternatively, churn in an ice-cream machine as per the manufacturer's directions.

Similar Recipes