[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.