We are DELIGHTED about the spot of sun that we've been graced with this week, and not just because we're glad to be rid of the cold, wet miserable weather we've had lately. The welcome start of Spring means we can get back to two of our favourite things: pottering about in the vegetable patch and making/consuming the best ice cream in the world (or at least within easy reach).
This recipe is a variation of one by Xanthe Clay that appeared in the Telegraph.
Ingredients:
- 170g Golden Caster Sugar
- 275ml Double Cream
- 100ml Semi-skimmed milk
- 4 Egg yolks
- 1/2 tsp Maldon sea salt
* STEP 1
Put a pan on the the heat to warm up. Once nice and toasty, pour in 150g sugar. DON'T STIR IT. Leave the sugar to melt, giving the pan an occasional shake until it is turns a rich, golden colour (don't push it too dark as it'll taste bitter).
* STEP 2
Add the cream in a series of small splashes. Each time you add the cream, the mixture will fizz and tighten up, just continue to stir and heat gently until it loosens, then add some more. You may end up with an enormous ball of hard sugar on the end of your spoon. Just be patient and heat gently until the mixture melts again. Don't panic.
* STEP 3
Continue to heat until the mixture reaches a rolling boil, then stir in the milk. Set aside.
* STEP 4
In another bowl, beat the remaining sugar and the egg yolks until pale and frothy. Pour in the caramel (you don't need to wait until it's cold), beat well and sieve into a bowl (to catch any naughty lumps of caramel). Set aside to cool.
* STEP 5
Add salt, to taste. Add the salt a little at a time, tasting as you go - you'll find there's a sweet spot where the flavour changes from sickly caramel to a super delicious sweet-savoury flavour with a salty kick. Don't drink it all straight away, instead churn in an ice cream maker.
* STEP 6
Eat, and have a little cry of happiness.
This recipe is a variation of one by Xanthe Clay that appeared in the Telegraph.
Ingredients:
- 170g Golden Caster Sugar
- 275ml Double Cream
- 100ml Semi-skimmed milk
- 4 Egg yolks
- 1/2 tsp Maldon sea salt
* STEP 1
Put a pan on the the heat to warm up. Once nice and toasty, pour in 150g sugar. DON'T STIR IT. Leave the sugar to melt, giving the pan an occasional shake until it is turns a rich, golden colour (don't push it too dark as it'll taste bitter).
* STEP 2
Add the cream in a series of small splashes. Each time you add the cream, the mixture will fizz and tighten up, just continue to stir and heat gently until it loosens, then add some more. You may end up with an enormous ball of hard sugar on the end of your spoon. Just be patient and heat gently until the mixture melts again. Don't panic.
* STEP 3
Continue to heat until the mixture reaches a rolling boil, then stir in the milk. Set aside.
* STEP 4
In another bowl, beat the remaining sugar and the egg yolks until pale and frothy. Pour in the caramel (you don't need to wait until it's cold), beat well and sieve into a bowl (to catch any naughty lumps of caramel). Set aside to cool.
* STEP 5
Add salt, to taste. Add the salt a little at a time, tasting as you go - you'll find there's a sweet spot where the flavour changes from sickly caramel to a super delicious sweet-savoury flavour with a salty kick. Don't drink it all straight away, instead churn in an ice cream maker.
* STEP 6
Eat, and have a little cry of happiness.
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