This recipe is made at La Cacciata nearly every Wednesday morning for serving after the pizze that evening.
Scald the milk, i.e. heat it until nearly boiling. Whisk the egg yolks with
Use a stainless-steel, aluminium or pale enamelled wide pan: the reason for this is that it will allow you to judge the degree of brownness in the melting sugar. Dark pans hide the colour, and the tendency would be to undercook the sugar, resulting in toffee, not caramel. Melt the remaining
Combine the ice cream mixture and the caramel cream mixture, then freeze in the same manner as the Vanilla Ice Cream.
© 1996 Alastair Little. All rights reserved.