"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.
- 1.2 litres pouring cream
- 300 ml milk
- 14 large egg yolks
- 230 gm caster sugar
- 200 gm caster sugar
- 1Combine cream and milk in a large saucepan over medium heat and gently heat to just boiling. Remove from heat and set aside to cool.
- 2Whisk 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.
- 3For 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.