- 1,5 dl milk
- half a liter of cream
- 4 yolks
- 6 tablespoons of sugar
Kitchen equipment needed
- ice cream maker
- small saucepan
- medium-sized pan
- standmixer with whisk attachment
Preparation caramel ice cream — 10 minutes
Combine milk and cream in a medium-sized pan and heat slowly.
Meanwhile add sugar and a tablespoon of water to a saucepan. Don’t stir, just let it simmer on medium low heat until it starts to caramelize. Be careful, caramel is very very hot! When the sugar has its brown color, the caramel is ready. Stir the caramel into the milk and cream mixture using a whisk.
Finishing the caramel ice cream — 15 minutes + waiting time
Place the yolks and 2 tablespoons of sugar in the standmixer bowl and whisk it until the yolks become white. This will take about 4 to 5 minutes on high-speed. Carefully pour a little bit of the milk mixture into the yolks. Keep on whisking, this way you’ll prevent the yolks to create lumps.
Pour the mixture back into the medium-sized pan en let it slowly simmer on low heat. Keep on stirring it slowly with a spatula. After a few minutes the mixture will be fully cooked and the yolks will do its thickening job. Draw a line on the spatula with your finger, when the line stays visible your mixture is ready.
Cool the mixture completely and then pour it into the ice cream maker. After about 40 minutes, depending on your ice cream maker, the ice cream is ready. Scoop into an air tight container and keep in the freezer.
Caramel ice cream goes great with a lot of desserts or even coffee, but have you ever tried eating it with a banana lumpia? Can it get any better than that? Click on the image below to view the banana lumpia recipe: