Caramel Ice-cream with Caramel Sauce and Bananas

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 2 ozs (55 g/¼ cup) sugar
  • 4 fl ozs (120 ml/½ cup) cold water
  • 4 fl ozs (120 ml/½ cup) hot water
  • 2 egg yolks (preferably free-range)
  • ½ teasp. pure vanilla essence
  • 1 pint (600 ml/ cups) softly whipped cream


Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar and 4 fl ozs (120 ml/½ cup) cold water in a small heavy-bottomed saucepan. Stir over a gentle heat until the sugar is completely dissolved, then remove the spoon and boil until the syrup caramelises to a chestnut-brown. Quickly pour on 4 fl ozs (120 ml/½ cup) of hot water. Do not stir. Boil gently until it again becomes a smooth, thick syrup and reaches the ‘thread’ stage, 106°–113°C/223°–236°F. It will look thick and syrupy when a spoon is dipped in. Pour this boiling syrup onto the egg yolks. Add the vanilla essence and continue to whisk until it becomes a thick, creamy mousse.

Softly whip the cream: it should just hold the print of the whisk. Measure and make sure you have 1 pint (600 ml/ cups) of whipped cream. Fold the softly whipped cream into the mousse, pour into a bowl, cover and freeze.

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