Caramel Ice Cream

Caramel Ice Cream

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Servings: 6
Calories: 249


  • 1.6 lb milk
  • 4 eggs
  • 3/4 cup caster sugar superfine granulated (superfine sugar)
  • 2 oz lump sugar
  • scant 1/2 us cup single cream


  • Heat the milk until almost boiling.
  • Beat the eggs and caster sugar (superfine sugar) together and add the hot milk, stirring well.
  • Return the mixture to the pan and cook, without boiling, until the custard coats the back of a wooden spoon.
  • Stir all the time. Strain
  • Put the lump sugar into a small saucepan with a few drops of water and boil until a deep golden colour.
  • Stir in the cream, and when just back at boiling point, stir into the hot custard.
  • Turn into a suitable container.
  • Chill until thoroughly cold, cover closely and half freeze
  • Beat the mixture well. Re-freeze until firm; label and store.
  • Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed
Calories: 249 kcal
Carbohydrates: 40 g
Protein: 7 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 94 mg
Potassium: 201 mg
Sugar: 41 g
Vitamin A: 354 IU
Calcium: 153 mg
Iron: 1 mg
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