Caramel ice cream
Ingredients
1 cup sugar
1 cup hot water
4 eggs
½ cup powdered sugar
2 cups heavy cream
Pinch of salt
1 tsp vanilla extract
Preparation
1
Heat sugar and ¼ cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.
2
Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.
3
Gradually stir in remaining ¾ cup water. Cool to room temperature and set aside.
4
Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.
5
Stir in cream, salt and vanilla.
6
Add caramel mixture, gently stir until smooth.
7
Cover and chill for at least 4 hours or overnight.
8
Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
9
Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
10
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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About
Cool, homemade version of the burnt caramel taste
Yield:
6 servings
Added:
Wednesday, June 20, 2012 - 4:54am
