Caramel Ice Cream

This ice-cream recipe was inspired by London chef Simon Hopkinson.

The ingredient of Caramel Ice Cream

• 8 egg yolks
• 350ml full cream milk
• 250g caster sugar
• 1 vanilla bean split
• 300ml thick cream

The Instruction of caramel ice cream

• lightly work up egg yolks in a bowl gently heat milk in a small saucepan beyond medium heat and pour higher than the eggs demonstrate without difficulty to combine after that set aside
• place sugar and 2 tablespoons cold water in a saucepan over low heat and demonstrate to withdraw sugar bump heat to medium and cook until mix begins to approach a affluent well off golden colour build up vanilla bean and cook for a few seconds dont let the mixture reach too dark or the ice cream will be agreed bitter
• extremely carefully pour in the cream it will splatter quite a lot at this stage edit heat to low and stir to melt the lumps of caramel that have formed subsequent to it is smooth move around in the egg mixture continue to cook stirring constantly until the merger thickens
• strain through a sieve to separate any lumps of caramel pour into a shallow container and deaden until frozen at the edges sever from freezer and beat taking into account bearing in mind an electric beater pour assist into the container and refreeze repeat 2 or 3 times alternatively churn in an ice cream machine following manufacturers instructions

Nutritions of Caramel Ice Cream

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