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Caramel swirl ice-cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in irresistible homemade caramel ice cream.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 185ml (3/4 cup) sweetened condensed milk
  • 40g butter
  • 26.80 gm golden syrup
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Place the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine milk and cream and bring it to a boil. Let it cool slightly for 5 minutes.
  • In a bowl, use a balloon whisk to beat egg yolks and sugar until thick and pale, creating a ribbon trail when the whisk is lifted. This incorporates air for a light ice-cream texture. Then, whisk in the cream mixture.
  • Transfer to a clean saucepan. Cook on low heat, stirring continuously with a flat wooden spoon for about 20 minutes until the custard thickens and coats the back of the spoon, leaving a trail when swiped with your finger.
  • Move the mixture to a medium heatproof bowl and cover the custard with plastic wrap to prevent a skin from forming. Let it cool for 30 minutes, then chill in the fridge for 2 hours.
  • Gently transfer the custard into the chilled loaf pan, cover with foil, and let it freeze for about 6 hours until nearly set. Use a metal spoon to create a rustic texture by breaking up the ice-cream, then transfer it to a large bowl.
  • In a small saucepan over low heat, combine condensed milk, butter, and golden syrup. Stir for 12 minutes until light golden. Mix in thickened cream until smooth and well combined. Allow it to cool and thicken slightly before using.
  • Beat the half-frozen ice-cream mixture with an electric beater for 3 minutes or until smooth and pale, breaking up the ice crystals for a smoother texture.
  • Pour half of the beaten ice-cream into a loaf pan and drizzle half of the caramel on top. Swirl gently with a knife. Repeat with the remaining ice-cream and caramel. Cover with foil and freeze for at least 4 hours until firm.

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