Burnt Caramel Ice Cream
Burnt Caramel Ice Cream
I first ate this at the River Cafe in London and this recipe is adapted from theirs. This is my favourite ice cream ever. Period.
Ingredients
- 160ml full fat milk
- 600ml double cream
- 1 vanilla pod, seeds removed
- 7 large egg yolks
- 120g caster sugar
- FOR THE CARAMEL
- 110g caster sugar
- 40ml water
- 3/4 tsp sea salt flakes
Instructions
1. Add the milk, cream, vanilla seeds and pod to a pan and bring to the boil. Remove from the heat and set aside.2. Whisk the egg yolks and sugar until pale and thick. Temper with a little of the warm cream, then return to the pan with the remaining cream mixture. Heat gently, stirring constantly until starting to thicken. Transfer to a bowl set over ice to cool completely.3. Dissolve the sugar in the water. Add the salt and boil until you have a dark, almost burnt, caramel. Immediately remove from the heat and, whisking continuously, pour into the cooled custard (being extremely careful as it will spit). Set aside to cool for 20 minutes. Sieve and churn in an ice cream maker.
Details
Prep time: Cook time: Total time: Yield: 1 litre