Caramel Ice Cream with Butterscotch Sauce and Bananas

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 egg yolks, preferably free-range
  • 55 g sugar
  • 130 ml


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