Caramel ice cream
(from Elyce123’s recipe box)
Source: delicious. October 2004
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: October, ice cream
Ingredients
- 1 vanilla pod, split
- 5 medium egg yolks
- 125g caster sugar
- 284ml carton double cream
- 225ml milk
Directions
-
Scrape the vanilla seeds into a large heatproof bowl and add the egg yolks. Whisk until pale.
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Put the sugar and 50ml water into a saucepan. Heat gently, stirring, to dissolve the sugar, then increase the heat and cook until it turns a dark caramel. Remove from the heat. Carefully add the cream (it will spit!), then the milk. Return to the heat, stirring to melt the caramel.
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Gradually pour into the egg yolks, stirring to mix together. Return to the pan and cook over a gentle heat stirring until it just coats the back of a spoon. Cool, then strain into a shallow freezeproof container. Freeze until the mixture is frozen at the edges. Beat with an electric whisk. Refreeze, and repeat 1-2 times, until it is smooth and frozen, about 4 hours. Or churn in an ice cream machine following manufacturer’s instructions, then freeze.