Caramel Ice Cream

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

To make this almost bitter, dark caramel ice cream, which a friend aptly describes as having an ‘adult’ taste, you must be brave and take the caramel as far you dare before it burns. Then, spectacularly, the cream is added causing an almost volcanic eruption as the sugar and liquid seethe together as boiling butterscotch.


  • 250 g/9 oz caster sugar
  • 1 vanilla pod, split lengthways and broken into small pieces


Heat the sugar gently in a heavy-bottomed pan until melted. Do not stir during this time, though you might like to tilt the pan from time to time to help it on its way. Once it is completely melted and golden brown, add the vanilla pod and stir gently with a wooden spoon until the caramel is a deep mahogany colour. Wait a moment longer or until you think the caramel might smell slightly burnt,