Recipe: Caramel Ice Cream (from the book Toetjesbijbel)

With more than 300 different desserts, this book will keep you sweet for quite a while. In Toetjesbijbel, Rutger van den Broek shares the very best dessert recipes. The various chapters feature fruit, pudding, French classics and ice cream, among other things. Rutger shows you how to easily make caramel ice cream yourself. The dream of every caramel lover!

How to make the caramel ice cream

• Put the water and sugar in a tall pan and bring to the boil. Cook until a golden-brown caramel forms, without stirring. Meanwhile, heat the heavy cream with the butter and salt in a saucepan until just below boiling point. Once the caramel is golden brown, add the cream mixture and stir well to combine. Be careful, it will splatter! Let the caramel cook for 1–2 minutes over low heat. Remove the pan from the heat and let the caramel cool.
• Scrape the seeds from the vanilla pod and put both the vanilla seeds and the scraped-out pod in a pan with the milk. Also add 300 grams of the caramel you have just made. Heat over medium heat and add the milk powder when the mixture is approximately at body temperature. Stir well, then bring the milk mixture to the boil. Meanwhile, put the egg yolks in a bowl and whisk briefly. Pour the boiling milk mixture into the egg yolks and whisk well. Remove the vanilla pod and pour the mixture back into the pan. Heat over low heat and keep stirring with a spatula until the mixture begins to thicken. Do not let it boil. Remove the ice cream base from the heat and pour it through a sieve into a bowl. Let the mixture cool, then leave it to rest in the refrigerator overnight.
• Before churning the ice cream, blend the ice cream base with an immersion blender for another 1⁄2–1 minute. Pour the ice cream base into the ice cream maker and churn until frozen. Scoop 1⁄3 of the ice cream into a (freezer-safe) container and spread some of the remaining caramel over it. Repeat this 2 more times, finishing with the caramel. Marble the ice cream with the caramel by running a spatula through the ice cream mixture. Then put the ice cream in the freezer to firm up. You can drizzle the remaining caramel over the ice cream as a sauce before serving.

Title: Toetjesbijbel
Author: Rutger van den Broek
Price: €34,99
Publisher: Carrera Culinair

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