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Caramel Ice Cream
1 3/4 lt double cream
450 ml milk
4 x fresh vanilla pods split
350 gm caster sugar
For the caramel:
275 gm caster sugar
120 ml water
• Follow the instructions for making Vanilla Ice Cream then
strain the custard into a bowl.
• To make the caramel dissolve the sugar in the water in a
heavybottomed saucepan then boil until almost black and
• Carefully add this to the custard and stir thoroughly.
• Leave to cool.
• Pour into an ice cream machine and churn until frozen or
freeze in a suitable container.
• Serves 10
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