Caramel Ice Cream.

Caramel Ice Cream.

Deliciously rich and creamy and apparently not kid-friendly. The girls are not too impressed but the so-called adults in the family loved it. On one of the hottest days of the year...there's nothing more tempting.

Equipment:

2litre capacity loaf tin lined with cling film.

         Vanilla ice-cream.

In a large heatproof bowl, put in,

-8 egg yolks,

-1tsp vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-600ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling, after you've done that, add all the liquid.

   For the caramel.

In a large saucepan, put in

-300g caster sugar,

-5tbsp water.

Cook on medium heat until golden brown, do not stir, around 15 minutes.

Once the caramel is rich golden brown, add

-300ml double cream.

Cook, stirring constantly until the lumps have dissolved, add

-the milk and egg mixture.

Cook, stirring constantly for around 10 minutes until the custard have thickened.

Leave the custard to cool down in the sink filled with cold water.

Pour into the prepared tin.

Freeze for 2 hours.

After 2 hours,

Use an electric mixer to beat the ice cream to get rid of the ice crystals. 

Spoon into the prepared tin.

Freeze overnight.