Ingredients
Check off ingredients as you go
For the caramel
- 150g (¾ cup) brown sugar
- 40g (3 tablespoons) butter
- 60ml (¼ cup) heavy cream (38% fat)
- a pinch of salt
For the ice cream
- 300ml (1¼ cups) heavy cream (38% fat)
- 200ml (¾ cup plus 1 tablespoon) milk
- 160g of the caramel made above (and the rest to decorate the top)
When we left Paris to live in a warm country, I imagined we would eat ice cream quite often, except that good ice cream shops are quite rare and not liking at all ice creams whose ingredient list is 10 lines long when you only need a few quality ingredients, I decided to give it a try! Here’s my first attempt at caramel ice cream, no eggs or ice cream maker, tested and approved by the whole family.
Making the caramel
- Pour the sugar into a heavy-bottomed saucepan. Heat over medium heat and let the sugar melt until it becomes light brown.
- Add the butter (be careful not to burn yourself with splatters), stir and add the cream and salt. Continue cooking for a few more minutes, until everything melts and becomes fluid. Pour the caramel into a jar and set aside at room temperature.
Making the ice cream
In a saucepan, heat the milk with the cream until simmering. Add the caramel and stir. Put in a blender and blend to obtain a smooth texture.
Pour the mixture into a container for the ice cream and put in the freezer. You’ll need to stir every hour until the ice cream is set, then blend it in a blender to obtain a smooth texture, otherwise you’ll have more of a granita.
Tips
This ice cream keeps for about 1 week in the freezer, don’t forget to take it out a few minutes before serving.