Homemade caramel ice cream

Name: Homemade caramel ice cream
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 140 g Sugar; 250 g Whipped cream; 1 Vanilla pod; 600 ml Milk; 6 Egg yolk (size M); 6 Hard caramel sweets

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

140 g Sugar
250 g Whipped cream
1 Vanilla pod
600 ml Milk
6 Egg yolk (size M)
6 Hard caramel sweets

Directions

1
Caramelise 100 g sugar in a flat, egg-shaped pot until golden brown. Heat the cream and carefully pour into the caramel. Simmer the cream until the caramel has dissolved
2
Cut the vanilla pod lengthwise, scrape out the pulp with the back of a knife. Bring the milk, vanilla pod and pulp to the boil. Mix milk and caramel cream. Mix egg yolks and 40 g sugar
3
Pour the egg yolk and caramel sauce into a clean pot, stir well and heat over a low heat while stirring until the cream thickens. Leave to cool
4
Pour the mixture through a sieve into a flat container and place in the freezer for about 5 hours, stirring every hour. Leave to freeze for another 3 hours. Chop the sweets into small pieces. Cut out balls from the ice cream, fill them into small bowls and decorate with caramel chips
5
With 10 people:
6
waiting time approx. 5 1/2 hours