Caramel Ice Cream
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| Caramel Ice Cream |
- 200g dark chocolate
- 200g white chocolate
- 2 eggs
- 3 egg yolks
- ¼ 1/4 cup sugar
- 500ml cream
- 400g caramel condensed milk
Method
- Melt chocolate in a bowl over a pan of boiling water. Line the hollows of 8 silicone moulds with a layer of melted chocolate (the volume of the moulds must be 100ml each).
- Place it in freezer to harden. Repeat this process three times.
- Place eggs, egg yolks and sugar in a medium-sized bowl that fits tightly on a pan. Fill pan with boiling water, but ensure it doesn't touch the bowl.
- Place it over medium heat while whisking with an electric hand-blender. Keep whisking until thick and frothy for about 10 minutes.
- Whisk cream in a separate bowl into soft points and then stir into egg mixture.
- Whisk condensed milk until smooth and fold roughly into the mixture Divide mixture between chocolate hollows and freeze overnight.
- Remove from moulds and serve.
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