Gelato al Caramello

Caramel Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1.75 litres (3 pints) double cream
  • 450 ml (15


Follow the instructions for making Vanilla Ice Cream, then strain the custard into a bowl.

To make the caramel, dissolve the sugar in the water in a heavy-bottomed saucepan, then boil until almost black and smoking. Carefully add this to the custard, and stir thoroughly. Leave to cool.

Pour into an ice-cream machine and churn until frozen, or freeze in a suitable container.