Caramel Ice Cream

1. 1

   Heat sugar and 1/4 cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.

2. 2

   Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.

3. 3

   Gradually stir in remaining 3/4 cup water. Cool to room temperature and set aside.

4. 4

   Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.

5. 5

   Stir in cream, salt and vanilla.

6. 6

   Add caramel mixture, gently stir until smooth.

7. 7

   Cover and chill for at least 4 hours or overnight.

8. 8

   Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.

9. 9

   Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

10. 10

    Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

* Per serving · 4 servings · Values may vary.

No additional tips available.