This recipe is taken from a recipe book for kids. So you can bet that its not going to be anything complicated but….but takes some time and calls for patience. My sister is the one who found this recipe and shared it with me and I got the courage to try it from the fact that she had made it herself a number of times and everyone had loved it. And by the way…who can resist ice cream, that too in summer?
- Full Cream milk – 250ml
- Vanilla Essence – 1 tsp
- Eggs – 4 nos.
- Caster Sugar – 60g
- Thick cream – 275ml
- Salt – 1/4 tsp
- Caster Sugar – 125g
- Cold water – 70ml
For the caramel custard:
- Whisk together the 4 eggs and 60g caster sugar until fairly pale.
- Add vanilla essence to the milk and bring to boil in a saucepan. When the milk starts simmering, pour it carefully into the whisked egg and sugar. Whisk well and return every thing back to the saucepan.
- Cook over very low heat stirring continuously until it just starts to thicken. Then remove from heat and strain through a sieve and allow to cool.
For the Caramel:
- Put 125g of caster sugar in a pan and barely cover it with cold water. Stir to dissolve the sugar. Then bring to boil and cook rapidly until golden brown. Do not stir.
- At this point add the 70ml of cold water. The caramel will boil and splutter furiously. Just let it bubble for a minute and then stir well.
- Pour the caramel into a bowl to cool. You will then end up with a thick caramel syrup.
- Then refrigerate the custard and the caramel for a few hours preferably over night.
- Whip the cream into soft peaks, add salt, then whisk in the custard and caramel.
- Transfer this mixture into a pre-chilled air tight container and put it in the freezer. Make sure you whisk/stir the ice cream every hour, to churn it, until it solidifies.