- 1kg sugar
- 200ml water
- 1.2 litre cream
- 1.2 litre milk
- 20 egg yolks
- juice of 2 lemons
caramel ice cream
peter Jackson
14th December 2011
caramel ice cream
Make quite dark caramel with water and sugar.
Add milk and cream and bring back to the boil.
Whisk...
Ingredients
Method
Make quite dark caramel with water and sugar.
Add milk and cream and bring back to the boil.
Whisk egg yolks together pour on boiled milk mix make as anglaise cooking to 84 degrees.
Add lemon juice
pass, chill and churn
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
