Caramel Ice Cream with Butterscotch Sauce and Bananas

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 egg yolks, preferably free-range
  • 55 g sugar
  • 130 ml cold water
  • 130 ml hot water
  • ½ teaspoon pure vanilla essence
  • 300 ml cream, softly whipped


Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar and 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 caramelizes to a chestnut-brown. Quickly pour on the 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 on to the egg yolks in a steady stream whisking all the time. 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 600 ml of whipped cream. Fold the softly whipped cream into the mousse, pour into a bowl, cover and freeze.