September 19, 2018

CARAMEL ICE CREAM

Ingredients:
Sugar - 225 gms
Milk - 750 ml
Egg yolks- 6
Pinch of salt

Method:

  • Place half the sugar in a heavy based saucepan and melt over gentle heat until caramelized to a deep golden brown. Remove from the heat and stir in the milk.
  • Take care as the caramel mixture will bubble up fiercely when the milk is added. Stir until the caramel has dissolved, then set aside to cool.
  • Beat the egg yolks, remaining sugar and the salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted. 
  • Gradually beat i the caramel milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.
Variation:

Chopped toasted nuts such as hazelnuts, walnuts, pecans or Brazil nuts may be added to the partially frozen mixture after beating.
Post a Comment
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0