Caramel Ice Cream


This is a beautiful, buttery toffee-brown that looks wonderful sitting alongside a scoop of banana sorbet. Serve it with some dark chocolate sticks for a rich and complete dessert.


  • 170 g (¾ cup) caster (superfine) sugar
  • 500 ml (2 cups) warm milk
  • 250 ml (1 cup) pouring (single) cream
  • 4 egg yolks


Put the sugar in a saucepan over medium heat and let it melt slowly and turn to caramel. Don’t stir the sugar, just tilt the pan occasionally so that it melts evenly and turns a deep gold. Slowly and very carefully add the warm milk, standing back as it will splash up. Add the cream and mix through well.

Whip the egg yolks with electric beaters until they are fluffy. Add a ladleful of the caramel mixture, whisking constantly so that you don’t scramble the eggs. Gradually add the rest of the caramel mixture. Return the whole lot to a saucepan over very low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly.

Remove from the heat and leave to cool, stirring from time to time. When completely cool, transfer to a bowl, cover and put in the freezer.

After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable container with a lid and let it set in the freezer until it is solid.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions.