Caramel Ice Cream

This has to be the easiest ice cream recipe to make! What’s more, there are only four ingredients and you don’t need an ice cream maker! When making the the caramel, let it go past the pale golden color to a dark amber color. The flavor will be slightly bitter which will balance out quite nicely when mixed with the heavy cream. This recipe is adapted from BBC Olive magazine.

Makes 2 litres
225g caster sugar
4 egg yokes
568ml double cream
300ml cold water

Combine the sugar and 100ml cold water in a large pot. Heat slowly, stirring until the sugar has dissolved then boil rapidly until it starts to turn to a dark golden caramel. Remove from the heat and gradually add another 200ml cold water to stop the caramel from cooking any further. Be careful as the cold water coming into contact with the caramel will cause it to sputter so add just a small splash to start with.

Return the pan to the heat and bring it back to a simmer. Remove and cool slightly. Whisk the egg yokes until pale and thick. Stir and at the same time pour in the caramel syrup in a thin stream until completely mixed in. Continue whisking until cooled.

Lightly whip the cream to soft peaks, then fold into the caramel custard. Mix completely so no streaks of cream are visible. Pour into a 2 litre plastic container with a lid and freeze overnight. Let the ice cream soften for 10 minutes before serving.

The Culinary Chase’s Note:

Chef John Torode says to use a stainless steel pot when making the caramel as it’s easier to tell when the color changes. Also, make sure the sugar has completely dissolved before you start boiling the syrup.