Name: Ice cream and caramel sauce
Yield: 0 serving
Cuisine: Boil
Ingredients: 350.00 g white sugar; 4.00 eggs; 1.00 Litres milk; 10.00 ml vanilla essence; 500.00 ml fresh cream whipped; 225.00 g white sugar; 125.00 ml water warm; 30.00 ml milk or cream

Recipe Disclaimer

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Ingredients (8)

ICE CREAM

350.00 g	white sugar
4.00	eggs
1.00 Litres	milk
10.00 ml	vanilla — essence
500.00 ml	fresh cream — whipped

CARAMEL SAUCE

225.00 g	white sugar
125.00 ml	water — warm
30.00 ml	milk — or cream

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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.