Caramel Ice Cream

1. 1

   Put the sugar in a pan with 1 tablespoon cold water and set over a low heat until it has melted.

2. 2

   Increase the heat to medium, skim and, when it goes golden red in color, pour in 5 tablespoons hot water and remove from the heat.

3. 3

   Cover the pan and return to a very low heat for about 20 minutes until a thick caramel has formed.

4. 4

   Gradually whisk the caramel into the egg yolks in a bowl and continue whisking until the mixture is light, frothy and cool.

5. 5

   Place the bowl in the freezer for 30 minutes.

6. 6

   Stiffly whip the cream and fold it into the mixture.

7. 7

   Pour into an ice-cream maker and freeze for about 20 minutes or according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.