Alastair Little

Gelato al Caramello

Caramel Ice Cream

Preparation info

  • 10–12

    people
    • Difficulty

      Easy

Appears in
Alastair Little's Italian Kitchen
Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This recipe is made at La Cacciata nearly every Wednesday morning for serving after the pizze that evening. Sarah Robson, my partner at the school, seems particularly fond of it!

Ingredients

  • 1 litre milk (not skimmed, sterilised or anythinged, ordinary milk!)
  • 8 egg yolks
  • 230 g

Method

Scald the milk, i.e. heat it until nearly boiling. Whisk the egg yolks with 80 g of the sugar by hand in a heavy saucepan until just combined, then pour in the hot milk, whisking all the while. Heat to 80°C/176°F, or until it thickens enough to coat the back of a metal spoon. Add the vanilla essenc