Caramel Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 6 egg yolks
  • 12 oz. (350 g.) sugar
  • 11


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