Caramel ice cream
Marbled raspberry ice cream
- 75 GRAM SUGAR
- 1 CUP MILK
- 1 CUP CREAM
- 5 EGG YOLKS
- 2 CUPS SWEETENED CONDENSED MILK
- 1 CUP RASPBERRY SAUCE
- 2 CUPS CREAM
- 1 CUP MILK
- 100 GRAM SUGAR
- 3 EGG YOLKS
Add 1/2 cup of water to the sugar and heat on high heat until the sugar caramelizes. Quickly stir in the cream and the condensed milk. Beat the egg yolks with the milk and add to the caramel. Heat slowly, stir well, until the mixture thickens. Allow to cool down to room temperature. Freeze for at least 4 hours, stir every hour, or use an ice cream making machine.
Puree the raspberry sauce through a puree sieve and put it in the freezer for one hour just before using it to make the ice cream. Beat the egg yolks, milk, cream and sugar together. Heat this mixture slowly, stir well, until the it thickens. Allow to cool down to room temperature. Freeze for some hours, stir every hour, or use an ice cream making machine.Stop when the mixture is just about soft enough to stir. Put ice cream and raspberry sauce in a bowl, and stir roughly until the mixture looks marbled. Freeze for 2 more hours.
This recipe was inspired by Nigella Lawson. For another raspberry ice cream recipe, check out raspberry jubilee.
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