Caramel ice-cream

Caramel ice-cream

By
From
Botanical
Makes
350 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
200g sugar
2 tablespoons water
185ml pouring cream
375ml milk
1 vanilla pod, split and scraped
25ml rum
3 egg yolks

Method

  1. Warm 60 g of the sugar in a heavy-based saucepan over a low heat until it forms a rich caramel (about 180°C if testing with a sugar thermometer), stirring as it colours so it browns evenly. Slowly add the water, taking care as the caramel will spit. Once the spitting subsides add the cream, stir until combined and set aside.
  2. Meanwhile, in a separate saucepan, warm the milk over a low heat with 70 g of the remaining sugar, stirring to dissolve. Add the vanilla pod and rum and increase the heat until almost at boiling point. Remove from the heat and set aside.
  3. Whisk the egg yolks with the remaining sugar in a food processor, until a ‘thick ribbon’ stage, before gradually adding the milk mixture, 1 ladleful at a time. Once half the mixture has been added, pour in the remainder in one go and stir to combine. Return mixture to a clean pan and heat, stirring constantly, until it coats the back of a wooden spoon, or reaches 85°C on a sugar thermometer. Cool pan over ice, stirring occasionally. Remove vanilla pod and chill in the refrigerator until extremely cold, pour into an ice-cream maker and churn following manufacturer’s instructions.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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