Caramel works really well in an ice-cream. It gives it a lovely colour and a grown-up flavour – less sweet, more caramelized – that nevertheless manages to evoke childhood memories of toffees, Caramac and butterscotch. On top, a caramel sauce would be wonderful, as would some crystallized nuts.


  • 250g Unrefined caster sugar

  • 60g Whole milk

  • 35g Semi-skimmed milk powder

  • 840g Whipping cream

  • Mini cones

  • 200g Clarified butter (see tip, below)

  • 125g Icing sugar

  • Pinch of salt

  • 4 Sheets of brik pastry (Specialist ingredients, p.394)

  • White caster sugar


  • 1.

    To start the caramel ice-cream, place the sugar in a stainless-steel saucepan over a medium-high heat

  • 2.

    To make a dry caramel.

  • 3.

    When the caramel is dark brown, add the milk a little at a time, whisking continuously, until the caramel has dissolved in the milk. Reduce the heat to low-medium.

  • 4.

    Add the semi-skimmed milk powder and the whipping cream. Continue to whisk until the milk powder has dissolved. Remove the pan from the heat. Let the mixture cool completely over a bowl or basin of iced water.

  • 5.

    Turn your ice-cream machine on at least 20 minutes before using it (it is vital to get the mixing bowl really cold before churning). Pour the base into the ice-cream machine with the paddle turning. After approximately

  • 6.

    20 minutes, the machine will start labouring as the ice-cream gets thicker. When the machine can no longer turn the paddle, remove the mixing bowl.

  • 7.

    Using a hand blender, blitz the ice-cream for 10 seconds, then replace the mixing bowl in the machine and churn for a further 10 minutes. Decant the ice-cream into a sealable container and place in the freezer for at least

  • 8.

    2 hours before serving. Pipe into the cones.

  • Mini Cones:

  • 1.

    Pre-heat the oven to 150°C.

  • 2.

    Put the butter in a pan, add the icing sugar and salt and heat until the sugar has dissolved. Using a hand blender, blitz the mixture for 30 seconds until all the ingredients are well combined.

  • 3.

    Brush a clean chopping board with the butter and sugar mixture, then place a sheet of the pastry on it and brush the top with more of the mixture.

  • 4.

    Using a 12cm ring cutter, cut out two discs. Cut each disc in half and roll into a cone shape. Place these in the holes of a cooling rack resting on an ovenproof saucepan so they keep their shape. Repeat this process with the remaining sheets of pastry.

  • 5.

    Carefully place the pan and cooling rack in the oven and bake for 15 minutes or until golden brown. Remove from the oven and allow to cool.

  • 6.

    Dust the cones with caster sugar before piping ice-cream into each one.

  • How to clarify butter:

  • 1.

    Heat unsalted butter in a medium pan over a gentle heat, whisking continuously. When the water is driven off by the heat, milk solids begin to coagulate on the surface of the fat. When these fall to the bottom of the pan, the butter is clarified. To separate the clear butter fat from the solids, pour through a coffee filter, carefully, into a clean container. Clarified butter is excellent for sautéing

  • 2.

    And searing, as it can be heated to a much higher temperature than normal butter.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 711kj
  • Fat Total 52g
  • Saturated Fat 24g
  • Protein 6g
  • Carbohydrate 55g
  • Sugar 28g
  • Sodium 198mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipes & images taken from Heston Blumenthal at Home, published by Bloomsbury, $65.00.


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Posted by Rebecca2526Report
Well! Don't they look just delightful! The Caramel Ice-Cream with Mini Cones look fantastic. Heston Blumenthal always brings a smile to my face with his recipes and style of cooking.