Caramel Ice-Cream
Serve with a caramel sauce or add pieces of chopped fudge to the mix to make caramel fudge ice-cream or deep-fry, wrapped in filo sealed with a little butter, cook till golden and serve straight away with a butterscotch sauce.
Preparation time: 10-15 minutes plus churning time Quantity: Serves 4-6 Cooking time: 10-15 minutes
Ingredients
5 eggs -medium/large
1 vanilla pod -seeds or 1/2 teaspoon vanilla extract
125g/ 5 oz caster sugar
3 tablespoons fresh water
280-300 ml double cream
200 ml full fat milk
Method
- Whisk the eggs and vanilla together till lighter and frothy
- Boil the sugar and water together till it forms a caramel
- Remove from the heat and allow to cool for a minute or two
- Add the cream and milk, whisk together
- Heat again to reheat and stir the caramel in to the mix
- When simmering pour over the eggs and whisk well
- Pour back in to the pan and heat up very gently, stirring all the time till the mix thickens slightly and coats the back of the spoon
- Take of the heat and cool completely
- Churn in an ice-cream machine