Glace au Caramel
(Caramel Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream. Of all the French-style ice creams this is one of the most difficult to prepare, in that the caramel needs to be a deep golden brown. If it's too pale then the final glace will lack any caramel flavour. If the caramel is too dark then the glace will have an unpleasant, bitter, flavour.

Ingredients:

150g sugar
2 egg yolks
250ml whole milk
1/4 tsp fresh lemon juice

Glace au Caramel
(Caramel Glace) Preparation:

Method:

Combine half the sugar with the egg yolks in a bowl and whisk until pale and creamy. Meanwhile add the milk to a pan. Carefully bring just to boiling then take off the heat and set aside until needed.

Place the remaining sugar in a heavy-bottomed pan and cook over medium heat until the sugar melts and turns a golden brown in colour. Immediately take off the heat and stir-in the lemon juice. Very carefully add the hot milk to the caramel, stirring constantly as you add the milk.

Now slowly whisk the caramel milk into the egg mixture. Whisk until smooth then return the mixture to the pan. Heat over medium heat, stirring all he while, until the custard becomes thick enough to coat the back of a spoon then strain through a sieve into a bowl. Allow to cool then cover and refrigerate for two hours, or until well chilled.

Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

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