Caramel Ice Cream

Recipe by: Magimix

★ ★ ★ ★ ★ 2 ratings

Preparation : 30 min

Cooking : 0 min

Total time : 4 h 30

Rest : 4 h

6 people

200 ml of double cream

2 tbsp of honey

150 g of caster sugar

50 g of cold soft butter, diced

300 ml of whole milk

200 ml of single cream

1 vanilla pod

5 egg yolks

100 g of sugar

Associated products

GELATO EXPERT

RECIPE STEPS

For the caramel, heat the cream and the honey together in a saucepan. Set the hot cream aside in a bowl. Melt 2 tbsp of sugar in the saucepan. Gradually add the rest of the sugar until it has melted. Make sure not stir the sugar as this can cause it to crystallise.

200 ml of double cream
2 tbsp of honey
150 g of caster sugar

Remove the sugar from the heat and add the hot cream mixture to it. Whisk quickly and then incorporate the butter. Filter the mixture through a fine sieve. Leave it to cool.

50 g of cold soft butter, diced

Prepare the custard: bring the milk, cream, vanilla seeds and pod to the boil in a saucepan. Turn off the heat, cover and leave to infuse for 20 minutes. Remove the vanilla pod.

300 ml of whole milk
200 ml of single cream
1 vanilla pod

Whisk the egg yolks in a bowl. Gradually add the warm milk mixture, whisking continuously. Pour the mixture back into the saucepan.

300 ml of whole milk
5 egg yolks

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). The mixture should have thickened slightly. Don't cook for too long as this will change the flavour of the ice cream. If needed, filter the custard through a fine sieve.

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.

Meanwhile, prepare the caramel crunch. Line 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 of sugar

Once the sugar is golden, pour it onto the sheet of baking paper. Leave the sugar to harden and then break it into pieces.

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.