Serves: 8 - 10
Ease of preparation: Easy
Preparation time: 1½ hours
Ingredients
Ice cream base
- 4 Large Egg yolks
- 100g Caster Sugar
- 300ml Milk
- 1tbsp Vanilla Extract or Essence
- 300ml Double Cream
Kiss Mix Caramel Sauce
- 150g Hotel
Chocolat Caramel Kiss Mix
- 3 tbsp Golden Syrup
- 2 tbsp Hot Water
- 1 tbsp Coffee Essence (Optional)
Equipment
Saucepan
Wooden Spoon
Method- Whisk the egg yolks and sugar together until thick and pale. This is best done with a fork so that the mixture does not become frothy.
- Heat the milk over a medium heat in a saucepan until almost boiling then pour onto the egg & sugar mixture, stirring all the time with a wooden spoon.
- Return the mixture to the pan and heat gently, stirring
continuously until the custard just coats the back of the spoon. Do not cook for too long or the eggs will start to scramble!
- Leave until cold – the mixture will cool quicker if transferred to a clean bowl - then stir in the vanilla extract and the cream. Chill thoroughly for at least 1 hour.
- Prepare the chocolate caramel sauce while the custard is cooling. Using a small heavy based pan, melt the Caramel Kiss Mix flakes with the Golden syrup, water, and coffee essence (optional). Remove from the heat as soon as the chocolate has melted then beat thoroughly until the mixture is thick and glossy. Allow the chocolate sauceto chill by placing in to an airtight container and positioning it inthe fridge until required.
- Freeze churn the ice cream in an ice cream maker or follow the instructions below to hand freeze your ice cream without using an ice cream maker. *
- While churning the Ice cream continually add the caramel sauce until it reaches a whipped cream consistency. Put the finished ice cream into a suitable freezer container, drizzling or spooning any of the remaining Caramel Kiss Mix sauce over the finished ice cream for decoration. Harden the ice cream in the freezer before serving.
*If you do not have an ice cream maker do not worry you can create this recipe by hand. Make the ice cream base to the above recipe then chill in the
fridge for two hours and then add the caramel sauce and mix to a smooth consistency. Put the mixture in to the freezer for half an hour, after which time it should have started to freeze at the edges. Beat the mixture until it is creamy once again and place back into the freezer. Do this process once again and then place back into the freezer until the ice cream is hard.
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This homemade caramel ice cream is fun to make and simply irresistible on a warm summer day
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