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Chef: Naomi Scesny
Serves: 1 litre Time: 30 minutes + chilling time
Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
Place the water and half of the sugar into a saucepan and stir over medium-high heat until the sugar has dissolved then add remaining sugar and stir occasionally until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream.
Note: Mixture may splatter at this stage.
Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.
Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
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