| Servings |
6
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Ingredients
For the ice cream:
- 250 ml fresh milk cream
- 500 ml whole milk
- 200 g caster sugar
- seeds from 1/2 vanilla pod
For the caramel sauce:
- 125 g butter
- 100 g caster sugar
- 125 g heavy cream
Ingredients
For the ice cream:
For the caramel sauce:
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Instructions
For the ice cream:
- Put the milk in a sauce pan with sugar and opened vanilla pod. Let it simmer until sugar is melted, let it cool and store it into the fridge.
- Whip the milk cream then add milk mixture in it, stirring slowly. At this time, if you have an ice maker, pour the mixture in it and let it go until the ice cream is done. Store into the freezer and mix it by hand or with the ice cream makerbefore serving it if you need. If you don't have an ice cream maker just pour everything in a bowl, store into the freezer and mix it every 30 minutes or so. It needs hours to get hard so don't worry if it's still soft after half a day. Just let it sit into the fridge and mix sometimes.
For the caramel sauce:
- Put sugar and butter in a sauce pan, let it cook until it has a gold- brown colour. Pay attention it turns black quickly! Add heavy cream stirring until the sauce thickens and cover the spoon.
- When the ice cream is ready serve it with caramel sauce on top. Don't use hot caramel sauce as the ice cream melts quickly on its own, just keep the sauce cold or room temperature.
