Caramel Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Chez Nico,
London SW8

Chef/proprietor Nico Ladenis


  • 6 egg yolks
  • 12 oz. (350 g.) sugar
  • 11 fl.oz. (300 ml.) cream
  • 11 fl.oz. (300 ml.) milk
  • vanilla pod


Melt the sugar in a small heavy pan, along with the vanilla pod, without adding a drop of water. Do not let the caramel get too brown and bitter. Keep stirring until you achieve a completely melted effect.

Let the cream come to the boil and add the caramel with great care to avoid splashing or even burning yourself.

Put the eggs in a mixing bowl and whip well. Bring the milk to the boil and pour gradually over the whipped eggs, whisking all the time. Combine this mixture with the caramel and cream mixture and stir well. Cook for 5 minutes over a low heat stirring all the time. Remove vanilla pod and allow to cool completely. Place into an ice-cream machine or domestic ice cream churner to complete.