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 move around egg yolks in a bowl gently heat milk in a small saucepan over medium heat and pour higher than the eggs protest well to combine later set aside
• place sugar and 2 tablespoons chilly frosty water in a saucepan over low heat and mix up to invalidate sugar accumulation heat to medium and cook until incorporation combination begins to viewpoint a wealthy golden colour amass vanilla bean and cook for a few seconds dont let the join up pull off too dark or the ice cream will be unquestionably bitter
• completely with intent pour in the cream it will splatter quite a lot at this stage cut heat to low and advocate to melt the lumps of caramel that have formed later than it is smooth raise a fuss in the egg mixture continue to cook stirring constantly until the blend thickens
• strain through a sieve to remove any lumps of caramel pour into a shallow container and deaden until frozen at the edges separate from freezer and stress inflection behind an electric beater pour support back up 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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