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I’ve made many many ice creams, but I think that I’m prepared to say that this is the best so far. It has a wonderful taste of toffee, which is beautifully balanced by the rich creaminess of the ice cream. It’s also really pretty – a lovely golden brown/caramel – and is simple, with only four ingredients. What needs more introduction than that?

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Toffee Ice cream (makes about 750mL)

200mL golden syrup, + 50mL for layers

250mL cream

250mL milk

3 egg yolks

 

Warm the milk in a saucepan; while it heats separate the eggs and beat the yolks together with 200mL golden syrup. When the milk is warm, add the egg and syrup mix, and continue to heat, stirring until thick. Once the mixture has thickened, remove from the heat and leave in the fridge until cold. Once this is done, whip the cream until stiff and fold into the custard, mixing thoroughly.

 

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Place in an ice cream maker and process according to the manufacturer’s instructions.

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Remove your ice cream from the machine and place into an ice cream container, layering ice cream with swirls of golden syrup. Place in the freezer to finish freezing.

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Note: home made ice cream will become quite hard when left in the freezer. This doesn’t hurt the ice cream – all you need to do it place it in the fridge for about 20 minutes before you serve it, to give it time to soften.

Source: adapted from C & R Weir’s “Ice Creams, Sorbets & Gelati”

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