Ice cream and caramel sauce


Ingredients 10
Servings 0
Time

Ingredients

  • ICE CREAM
  • 350
    g
    white sugar
  • 4
    eggs
  • 1
    Litres
    milk
  • 10
    ml
    vanilla essence
  • 500
    ml
    fresh cream, whipped
  • CARAMEL SAUCE
  • 225
    g
    white sugar
  • 125
    ml
    warm water
  • 30
    ml
    milk or cream
 

Method

 
ICE CREAM: Beat sugar and eggs together in a large bowl until light and creamy. Heat milk to just below boiling point, then mix into egg mixture. Place bowl over saucepan of gently boiling water and cook mixture, stirring continuously until it coats the back of a spoon. Add vanilla essence. Place bowl in a basin of cold water and leave to cool completely. Stir occasionally to prevent skin from forming. When cold, fold in cream. Pour into a 2,5 litre container and freeze for one hour or until half set. Remove and beat with wooden spoon until smooth. Return to freezer and freeze until hard. Makes 2 litres. CARAMEL SAUCE: Heat sugar to melting point in a heavy-based saucepan. Do not stir. Shake pan to distribute sugar evenly as it begins to melt. Continue until melted sugar turns golden brown. Do not allow it to become too dark. Add the warm water, stirring to mix (be cautious, caramel will splatter). Bring to the boil for 3 minutes. Leave to cool. Once sauce is cool, add milk or cream.
 

Read more on: dairy
 

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