Recipe: Vanilla Ice Cream with Caramel Sauce
SERVES 6 TO 8
2 cups double cream
2 vanilla pods, halved and scraped
1 cup whole milk
⅔ cup sugar
⅛ tsp fine sea salt
6 large egg yolks
6 to 8 waffle ice cream cones
FOR THE CARAMEL SAUCE
½ cup salted butter (no substitutions)
¼ tsp salt
1 cup brown sugar (well packed)
2⁄3 cup heavy whipping cream, unwhipped
2 to 4 tsp vanilla extract (optional)
1 In a small pan, simmer cream, milk, sugar, salt, vanilla seeds and pods until the sugar completely dissolves, about 5 minutes. Remove the pan from the heat.
2 In a separate bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pan with the cream.
3 Return the pan to a medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon. Allow to cool for 30 minutes, using clingfilm to cover the surface of the custard directly to
prevent a skin from forming.
4 After 30 minutes, strain through a fine-mesh sieve into a bowl. Cool the mixture to room temperature. Cover and chill for at least 4 hours or overnight.
5 Churn the mixture in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
6 Meanwhile, make the caramel sauce. In a small saucepan melt the butter with the salt.
7 Add the brown sugar. Whisk until combined and thickened, about 2 minutes.
8 Whisk in the whipping cream, until thoroughly blended, again about 2 more minutes.
9 Mix in the vanilla essence if using, until combined.
10 Scoop the ice cream into cones and drizzle with caramel sauce.