Caramel ice cream

Name: Caramel ice cream
Total time: 45 min
Yield: 6 servings
Ingredients: 4 free range eggs; 476 ml cream; 60 g powdered sugar; 1 pinch salt; 200 g sugar; 1 tsp vanilla extract; 236.59 ml 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

476 ml

powdered sugar

60 g

salt

1 pinch

sugar

200 g

vanilla extract

1 tsp

water

236.59 ml

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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