Caramel Ice Cream
An unchurned, non custard base ice cream that seduces anyone who tries it, this is not a sickly toffee/fudge sweet ice cream but the more sophisticated cooked caramel type.
It’s a creme caramel flavour- sweet yet bordering on bitter- a flavour to savour in the mouth long after the final swallow.
I have made this recipe countless times but we had it as an accompaniment to Tarte Tatin and it was a perfect match. Ice cream rarely stands up to the flavour of apple and caramel, but this, being of the same caramel technique not only stood alongside it, but enhanced and shored up the flavour.
It isn’t slow to melt due to its lack of custard base which is another point in its favour- you taste the caramel quickly and it lingers.
This is a John Torode recipe that I ripped out of an old Olive magazine and he says of this recipe that it has been a favourite for years and it’s not hard to see why; it’s easy to make, requires no specialised equipment, melts beautifully and is utterly delicious.
As an aside, I was flicking through a set of Marguerite Patten magazines that I rescued from the tip (and only paid £1 for to the man there) and discovered that this is her suggested method for making ice cream, although she uses the whole rather than just yolk of the egg. That opens up the opportunity for differing flavours whilst maintaining the ease with which it’s made.
Try this one first though; dinner party, simple dessert or evening solace, it’s an outstanding flavour.
Put the sugar and 100ml cold water into a large saucepan.
Heat it slowly, swirling to dissolve the sugar
then boil quickly until it turns a dark amber caramel colour.
Nearly there
There.
Remove from the heat and from a distance gradually add another 200ml cold water to stop the caramel from cooking further. It will splutter wildly so be cautious. You will note I didn’t take photos of this bit…
Return to a low heat and simmer and swirl to melt any stubborn lumps of caramel.
Remove from the heat and set to one side.
Put 4 egg yolks in a bowl (I used my kitchenaid)
whisk them until pale and thick.
Pour the caramel into the whisked yolks in a thin stream, whisking constantly,
and continue to whisk until cool. It will thicken and get much paler during this time.
Whip the cream just to soft peaks, then gently but thoroughly fold into the caramel mixture. Just look at how velvety that egg/caramel mixture is; it’s incredible.
Pour into a 2 litre plastic container with a lid and freeze for 24 hours.
This is just so good to eat
But this is the saddest part.
Breaks your heart…
Heyho, another batch it is then!
——-
John Torode’s Caramel Ice cream from Olive magazine
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225g caster sugar
100 + 200ml cold water
4 egg yolks
600ml double cream
Put the sugar and 100ml cold water into a large saucepan.
Heat it slowly, swirling to dissolve the sugar, then boil quickly until it turns a dark amber caramel colour.
Remove from the heat and from a distance gradually add another 200ml cold water to stop the caramel from cooking further. It will splutter wildly so be cautious.
Return to a low heat and simmer and swirl to melt any stubborn lumps of caramel.
Remove from the heat and set to one side.
Use an electric whisk to whisk the egg yolks until pale and thick.
Pour the caramel into the whisked yolks in a thin stream, whisking constantly, and continue to whisk until cool.
Whip the cream to soft peaks then gently but thoroughly fold into the caramel mixture.
Pour into a 2 litre plastic container with a lid and freeze for 24 hours.
cooking
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cooked caramel, creme caramel, double cream heavy cream, egg yolks, John Torode, no churn, no ice cream maker, Olive magazine, sugar, water
I reckon a dollop of this would just finish my apple pie off a treat.
Bring the apple pie and I’ll provide the ice cream
Yuuuuum! A must try for me!
You’ll love it Simone!