Burnt Caramel Ice Cream RecipeOrigin: America Period: Traditional |
Ingredients:
200g granulated sugar 
Burnt Caramel Ice Cream Preparation:Method:Add the sugar and 60ml of the water to a large frying pan over medium high heat and cook until the sugar melts and boils, stirring occasionally. Continue boiling until the mixture is a very dark brown (but do not allow to burn) then remove from the heat. Gradually stir-in the remaining water. Be careful when doing this as the sugar is hotter than the boiling point of water so the water will come to the boil as soon as you add it. Stir to combine then allow the mixture to cool to room temperature. Meanwhile beat the eggs in a bowl until thick and pale then gradually add the icing sugar, beating it into the egg mixture. Stir in the cream, vanilla extract and the caramel mixture. Place in the refrigerator to chill for 2 hours. Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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