- 150g (2/3 cup) caster sugar
- 250ml (1 cup) milk
- 250ml (1 cup) thin cream
- 6 egg yolks
- Step 1Place the sugar in a medium saucepan. Stir over low heat until the sugar melts and caramel turns dark golden in colour. Remove from heat. Combine milk and cream and gradually add to the caramel mixture (the caramel will harden). Place the saucepan over medium heat and stir until the caramel melts and the mixture is smooth and just comes to the boil. Remove from heat.
- Step 2Whisk egg yolks in a large heatproof bowl until thick and pale. Gradually stir hot caramel mixture into the egg yolks.
- Step 3Place the caramel mixture in a clean saucepan and stir with a wooden spoon over low heat for 6-8 minutes or until the mixture thickens and coats the back of the spoon. Strain mixture into a metal container and set aside for 30 minutes to cool. Cover with foil and place in the freezer for 2-3 hours or until almost set.
- Step 4Roughly break up the frozen ice-cream with a metal spoon, transfer to a bowl and beat with an electric beater until smooth. Quickly return the ice-cream to the metal container. Cover with foil and freeze for 2 hours.
- Step 5Roughly break up ice-cream again, transfer to a bowl and beat with an electric beater until smooth. Place in a metal container and freeze for 6-8 hours or overnight until ice-cream is firm.
- Low kilojoule
- Low sodium
- Lower gi
Allow 30 mins cooling & 10 hours freezing time
- Author: Kerrie Sun
- Image credit: Mark O'Meara
- Publication: Australian Good Taste