Caramel Ice Cream Recipe

This recipe is super easy and once the ice cream is made, it goes SO well with the Pecan and Bourbon tart recipe that I have posted. Serve the tart warm and put the ice cream on top of the piece of tart, and enjoy

Ingredients

600ml Milk

900ml Double cream
750g Caster sugar
720g Pasteurised egg yolks
 
Method

 

Make a caramel with 500g of the sugar, when a good colour is achieved add the double cream and re-boil, then add the milk. 

 

Meanwhile make a sabayon with the egg yolks and 250g of the sugar. In a heatproof bowl whisk the egg yolks, sugar and a tablespoon of water together over a pan of simmering water until thickened and frothy. Pour the hot caramel mixture onto the sabayon and whisk well, pass through a fine chinois and chill

 

Bon Appétit