60 ml / 4 tbsp sugar
75 ml / 6 tbsp water
2 egg yolks
1/4 cups / 300ml double cream
(4 to 6 servings)
for Caramel Ice Cream
Place sugar and a third of water in a heavy-based
saucepan. Stir over
medium heat until the sugar has dissolved.
Raise the heat
, boil rapidly until brown in color and add remaining
water. Whisk the yolks until thick. Slowly pour on the
hot caramel and continue
whisking until the mixture is thick and cold
Whisk the cream until it is just beginning to thicken carefully
fold into the eggs
and caramel. Pour mixture into box, cover and freeze for 1-2 hours.
Whisk well and return to the freezer until firm. Enjoy your caramel ice
cream.