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Caramel Ice Cream
- Serves
4
- Difficulty
Easy
By Tessa Kiros
Published 2004
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.
Ingredients
170 g ¾ cup 500 ml
Method
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 t
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