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Caramel Ice Cream with Butterscotch Sauce and Bananas
- serves
6–8
- Difficulty
Medium
By Darina Allen
Published 2001
Ingredients
2 55 g 130 ml
Method
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 be
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