Let's start the week with an ice cream recipe. :)) Even if this summer it's a bit shaky, it's coming… it's not coming… it's good to have an ice cream in the freezer, so that it doesn't catch us unprepared. :)) But I think you should prepare a double portion, because it is so good, that you can't help but put another portion port
- 150 g sugar
- 250 ml whipped cream
- 50 g butter
- 5 yolks
- 50 g sugar
- 500 ml of milk
Preparation Caramel ice cream:
We caramelize the sugar over low heat. When it has become liquid, amber-colored, carefully pour the cream for the whipped cream and mix well. Keep on the fire, stirring constantly, until the caramel melts and the composition thickens a little. At the end we put the butter and a pinch of sea salt, then we homogenize.
Mix the yolks with the sugar until they become like a cream. Pour the milk, mix well and put the bowl on low heat. Stirring continuously, boil the composition until it starts to thicken a little, it remains like a thin film on the back of the spoon.
Mix the two compositions, let them cool, then put them in the freezer for a few hours. After 1 hour and a half, maybe 2… remove the bowl and mix the composition with a vertical blender. We put it back in the freezer.