Caramel ice-cream


"This is the most popular ice-cream we make at The River Cafe," says Rogers. "You can alter the bitterness of the caramel by taking it off the heat when the sugar is still brown, and this will give you a sweeter, more toffee-like flavour. We prefer to make it very dark, so that the bitterness of the caramel complements the sweetness of the ice-cream." You'll need to begin this recipe a day ahead to freeze the ice-cream.

You'll need

1.2 litres pouring cream 300 ml milk 14 large egg yolks 230 gm caster sugar   Caramel 200 gm caster sugar

Method

  • 01
  • Combine cream and milk in a large saucepan over medium heat and gently heat to just boiling. Remove from heat and set aside to cool.
  • 02
  • Whisk egg yolks and caster sugar in a bowl until pale, thick and creamy (5 minutes). Stir in a little of the cream mixture, then pour into the remaining cream mixture. Return pan to heat and cook very, very gently, stirring constantly, to cook the eggs but prevent them curdling, until thick and just below boiling (6-8 minutes). Transfer to a bowl and set aside to cool.
  • 03
  • For caramel, whisk caster sugar and 80ml water in a small saucepan over low heat until sugar dissolves, then increase heat slightly and boil until the sugar turns from toffee to almost black caramel, but do not let it burn (5-6 minutes). Immediately remove from heat and, whisking continuously, pour into the cooled custard (be careful, hot caramel will spit). Set aside to cool, then churn in an ice-cream machine until frozen, or freeze in a container, stirring occasionally to break up the crystals (overnight). Scoop into bowls and serve.

At A Glance

  • Serves 10 - 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2015

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

Braised chicken with mushrooms

Fast autumn recipes

recipes

Roast trout with green lentil and warm bacon dressing

Chocolate recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Apple recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Autumn vegetarian recipes

recipes

Panettone, ricotta and peach cake

Almond recipes

recipes

conversion tool