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Caramel ice cream
caramel-ice-cream-recipeHarry Weir

Caramel ice-cream

This is very simple but welcome change from the more usual vanilla ice-cream



  • 200g caster sugar
  • 200ml whipping cream
  • 375ml full cream milk
  • 1 vanilla pod, split
  • 3 egg yolks
  • 4 tablespoons mixed summer berries
  • ½ lemon, juice only
  • 1 scant dessertspoon sugar


  1. Place 75g of the caster sugar in a shallow pan over a gentle heat and allow to melt. It helps if the pan is a light colour, so you can see the colour of the sugar as it cooks. You need to get a good, deep colour, but take care not to burn it. Swill the melting sugar around as it melts to ensure it does not catch. When you have sufficient colour, a good dark brown, remove from the heat and gradually add the whipping cream. The concoction will all bubble up, so take care. Return to the heat and gently cook out any of the lumps that may have formed. Set aside.

  2.  Combine the milk and the vanilla pod, bring to the boil and remove from the heat. Whisk the remaining sugar with the egg yolks and pour over the milk, holding back the vanilla pod. Transfer to a clean saucepan and place over a medium heat stirring all the time. You need to thicken, but not overcook the eggs, to tell when this stage is reached run your finger horizontally along the back of the spoon you are stirring with. If the line stays, you have cooked the mixture enough, pour through a sieve into a clean bowl.

  3.  Stir in the reserved cream and freeze, stirring every 30 minutes or so, assuming you are not the proud owner of a flash ice-cream maker. This is to stop ice crystals forming. Remove from the freezer 20 minutes before serving. Combine the berries, lemon juice and sugar and toss well. Serve on top of the ice-cream.

Recipe Credit: Hugo Arnold

Photography credit: Harry Weir,


 If you can get unrefined off-white caster sugar so much the better.