Caramel Ice Cream
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Preparation : 30 min
Cooking : 15 min
Total time : 6 h 45 Rest : 6 h
8 people
200 ml of crème fraîche
2 tbsp golden syrup or honey
150 g sugar
50 g cold soft butter, diced
300 ml whole milk
200 ml single cream
1 vanilla pod, split into two and scraped
5 egg yolks
100 g sugar
RECIPE STEPS
1
For the caramel, heat the cream and the golden syrup (or honey) in a saucepan.
Set the hot cream aside in a bowl.
- 200 ml of crème fraîche
- 2 tbsp golden syrup or honey
2
Melt 2 tbsp of sugar in the saucepan.
Gradually add the rest of the sugar until it has melted. Make sure not to stir the sugar as this can cause it to crystallise.
- 150 g sugar
3
Remove from the heat and add the hot cream mixture. Whisk quickly and then incorporate the butter.
Filter the mixture through a fine sieve. Leave it to cool.
- 50 g cold soft butter, diced
- 200 ml of crème fraîche
- 2 tbsp golden syrup or honey
4
Prepare the custard: bring the milk, cream, vanilla seeds and pod to a boil in a saucepan. Turn off the heat, cover and leave to infuse for 20 minutes. Remove the vanilla pod.
- 300 ml whole milk
- 1 vanilla pod, split into two and scraped
- 200 ml single cream
5
Whisk the egg yolks in a bowl. Gradually add the warm milk mixture, whisking continuously.
Pour the mixture back into the saucepan.
- 5 egg yolks
6
Heat gently over a medium-low heat, stirring constantly with a wooden spoon, until the white foam has disappeared and the custard coats the spoon (around 85°C).
7
The mixture should have thickened slightly. It should not cook for a long time as this poses the risk of modifying the taste of the ice cream. If needed, filter the custard through a fine sieve.
8
Leave the mixture in the fridge until it is cold and then add the caramel.
Press the Artisanal ice cream or Italian ice cream mode.
Pour the mixture into the Gelato Expert.
9
Meanwhile, prepare the caramel crunch by lining a baking tray with a sheet of baking paper.
Melt 2 tbsp of sugar in a saucepan. Gradually add the remaining sugar, gently swirling the pan.
- 100 g sugar
10
Once the sugar is golden, pour it onto the sheet of baking paper.
Leave the sugar to harden and then break it into pieces.
11
When the light flashes, your ice cream is ready.
Pour the ice cream into a shallow dish, sprinkle over the caramel and set it aside in the freezer until ready to serve.