|Caramel ice cream|
* 3 yolks
* 200 g sugar
* 150 g mascarpone
* 350 ml milk
* 50 g butter
* 50 ml + 250 ml liquid cream
100 g of sugar is caramelized. When it has turned golden, add the butter and 50 ml of liquid cream. Boil over low heat until the caramel melts and the composition begins to thicken. Leave to cool.
The yolks are mixed with the rest of the sugar, until they become like a cream. Dissolve the cream with the hot milk. Put the pot on the fire again and stirring constantly, boil until it thickens. Leave to cool.
In the cooled yolk composition add the caramel sauce, mascarpone cheese, then whipped cream.
It is easily incorporated with a spoon, with movements from bottom to top.
Put the dish in the freezer for a few hours.