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By March 27, 2017 0 Comments Read More →

Caramel-swirl Ice Cream

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ice cream

This concoction is supremely indulgent and definitely not for those watching their waistlines says Elizabeth MacCorquodale. It is the best caramel ice cream I have ever tasted. The trick to achieving the depth of flavour is to use brown sugar rather than white – the darker you go, the deeper the flavour.

 INGREDIENTS

FOR THE SAUCE
  • 1½ cups of brown sugar
  • ⅓ cup water
  • 300ml heavy or whipping cream
  • A generous pinch of salt
FOR THE ICE CREAM
  • 1 cup of white sugar
  • 300ml heavy or whipping cream
  • 1½ cups milk
  • 6 egg yolks
  • 1 tsp vanilla extract
 METHOD

1           To make the sauce, put the brown sugar and water in a small saucepan and bring to the boil over a medium-high heat, stirring occasionally to dissolve the sugar.

2           Boil without stirring until the caramel begins to thicken and darken.

3           Remove from the heat and add the cream.

4           Stir well, then cook over a low heat until the caramel is smooth, stirring all the while.

5           Remove from the heat, add the salt, then set aside to cool.

6           To make the ice cream, place a container in the freezer to chill.

7           Over a medium heat, bring the milk and cream to the boil.

8           In a large bowl, whisk the egg yolks with the white sugar until smooth.

9           Gradually whisk the hot milk/cream mixture into the egg yolks. (You must add the milk/cream mix to the eggs and not the other way around!) Whisk until smooth and creamy.

10         Pour this custard back into the saucepan and cook over a medium heat, stirring constantly, until it thickens slightly. It is ready when the mix easily coats the back of a spoon. Do not boil!

11         When thick and smooth, strain the custard back into the bowl.

12         Whisk one-third of the caramel sauce and the vanilla into the custard and set aside to cool to room temperature.

13         When completely cold, place the bowl in the refrigerator for 30 minutes, then freeze your ice cream to a thick, creamy consistency (like stiffly whipped cream), either in an ice cream maker or using the ‘no-churn’ method

14         When the mixture has reached the desired consistency, put half the ice cream in your chilled container and top with half the caramel sauce. Repeat with another layer of ice cream and another layer of sauce and, using a small spoon, carefully stir the ice cream once or twice. Be careful not to stir too much, as you want to end up with distinctive swirls of caramel running through the ice cream.

15         Return to the freezer to finish freezing.

Remove from the freezer 10 minutes before serving.

 

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