- 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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
