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Caramel Ice Cream


[Caramel]

  • 60g sugar

  • 10ml water

  • 90ml whipping cream

  • Pinch of salt

[Ice Cream]

  • 4 egg yolk

  • 60g sugar

  • 300ml milk

  • 100ml whipping cream

  • 1/2 vanilla bean

[Steps]

  • Caramel: Place sugar and water in a saucepan and heat over low fire.

  • In another saucepan, place cream and salt in and heat till slightly boiled. Pour into sugar and mix well. Cook till it caramelizes (turn brown) and let cool.

  • Ice Cream: Whisk egg yolk until beaten, whisk in sugar until mixture turns pale and creamy.

  • Scrape seeds from vanilla pod into a saucepan. Add in pod, milk and cream and cook until slightly boiled.

  • Whisk milk into egg and return mixture back to saucepan. Over low fire, cook till temp reaches 84degC.

  • When mixture coats the back of the spoon, mixture is ready (custard).

  • Sieve custard into a large bowl and place bowl in a bowl of ice. Discard pod.

  • Mix caramel into custard and pour mixture (ice cream) into a freeze-proof container. Freeze until ice cream solidifies.

  • Using a fork, loosen up the ice cream to break up ice crystals and return it back to freezer. Repeat for another 2-3 times.

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