Caramel ice cream

Name: Caramel ice cream
Total time: 45 min
Yield: 6 servings
Ingredients: 4 free range eggs; 2 cups cream; 0.5 cup powdered sugar; 1 pinch salt; 1 cup sugar; 1 tsp vanilla extract; 1 cup water

Creamy and rich caramel ice cream delightfully sweetened for a summer treat. This recipe is gluten-free and perfect for lacto-ovo vegetarians. It contains eggs, heavy cream, powdered sugar, and vanilla extract. Enjoy it any time, but especially during the summer season.

Ingredients

free range eggs

cream

2 cups

powdered sugar

0.5 cup

salt

1 pinch

sugar

1 cup

vanilla extract

1 tsp

water

1 cup

Method

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

Nutrition:

480 kcal

Carbs

45 g

Fat

31 g

Protein

5 g

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