Caramel Ice Cream

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 750 ml pouring (35%) cream
  • 375 ml milk
  • 9 large

Method

  1. You will need to make the custard base and caramel simultaneously so both are ready at the same time. Heat the cream and milk in a small heavy-based saucepan over low heat to simmering point.
  2. Using an electric mixer, whisk the egg yolks and 90 g of the caster sugar in a heatproof bowl for 5 minutes or until pale and creamy. Slowly add the hot milk mixture, then wh