Caramel ice cream
By: Easy cook - Lak...
Published: Wednesday, June 20, 2012 - 4:54am

Ingredients




1 cup sugar
1 cup hot water
4 eggs
½ cup powdered sugar
2 cups heavy cream
Pinch of salt
1 tsp vanilla extract

Preparation

1 Heat sugar and ¼ cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally. 2 Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat. 3 Gradually stir in remaining ¾ cup water. Cool to room temperature and set aside. 4 Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar. 5 Stir in cream, salt and vanilla. 6 Add caramel mixture, gently stir until smooth. 7 Cover and chill for at least 4 hours or overnight. 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 Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. 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).

About

Cool, homemade version of the burnt caramel taste