Caramel Ice-Cream

Preparation info
  • Ingredients For

    8

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

This ice-cream is made without using a churn by the simplest method of all, incorporating a light sabayon into a rich caramel syrup, then folding in lashings of Jersey cream or the best double cream you can lay your hands on.

Ingredients

  • 450 g / 1 lb caster sugar
  • 8 egg yolks
  • 1.1

Method

Put the sugar and 125ml / 4fl oz cold water in a pan and bring it slowly to 180°C/350°F, when you will have a dark, seething dangerous caramel.

Remove from the heat and gradually add