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| Recipe Archive > Desserts > |
Warm Caramel Sauce with Whitworths Demerara Sugar Crunch Ice Cream
(Serves 5-6)
The contrast of the warm golden caramel sauce (see tip) on a vanilla ice cream, richly textured with the Whitworths demerara sugar crunch is quite irresistible. Enjoy !
For The Vanilla Ice Cream
You will require a metal container. I find a bowl shape is best. If you own an ice cream maker follow the manufacturers instructions.
Equipment & Ingredients
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6 fresh free range egg yolks |
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200g (7oz) Whitworths caster sugar |
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300ml (½pt) double cream |
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Method
(1) Heat the milk and vanilla gently to near-boiling point, then remove from the heat and set aside.
(2) Use an electric mixer to beat the egg yolks and sugar together until the sugar is dissolved and the mixture is smooth and creamy. Slowly pour the warm vanilla milk into the eggs whisking all the time. Return the mixture to the saucepan and cook over a low heat, stirring continuously, until it is slightly thickened and just coats the back of a spoon. Set aside.
(3) Beat the cream until it barely forms soft peaks and fold it into the cooled custard.
(4) To freeze - chill the metal container then pour in the cooled mixture and return it to the freezer.
(5) Leave it until the mixture is hard around the edges but slushy in the middle, take it from the freezer and beat it vigorously with an electric hand mixer to break down the ice crystals. Return to the freezer. Repeat process (5) once more. When the ice cream has frozen but is still not quite firm, stir in the demerara sugar crunch (see following recipe). Cover with a double folded sheet of kitchen foil and freeze until firm.
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To Make Whitworths Demerara Sugar Crunch
This only takes 10 minutes to make. You will require two shallow metal baking sheets lined with non stick Bakewell parchment.
Equipment & Ingredients
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115g (4oz) Whitworths demerara sugar |
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85g (3oz) unsalted butter |
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55g (2oz) flaked almonds, finely chopped |
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Method
Preheat the oven to 180°C / 350°F / gas mark 4.
Slowly melt the sugar and butter together in a small saucepan, stirring continuously, for 2-3 minutes (the mixture must not boil). Stir in the almonds and mix. Remove the pan from the heat and spread the mixture as thinly as you can over the Bakewell parchment in the tins.
Bake for 5 minutes. Remove from the oven and leave to cool for 2 minutes.
Peel the toffee sheets gently away from the paper and leave until completely brittle. Cover with a plastic bag and bash with a rolling pin to make small coarse crumbs, or keep covered in an air-tight plastic bag until required.
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Tip
Caramel Sauce
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140g (5oz) Whitworths granulated, or caster sugar |
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Add the first two ingredients to a medium sized pan and leave to simmer over a moderate heat stirring continuously until the sugar is dissolved. Bring to the boil and boil until the syrup turns a mid-golden colour. No darker or it will be bitter. Remove from the heat immediately and plunge the base of the pan in cold water briefly. Stir in the cream. If the caramel stiffens, replace the pan over a low-moderate heat and stir the sauce until it looks smooth and glossy.
Tip - The caramel sauce can be made in advance and keeps well at room temperature in a covered china bowl, to regain it’s pouring consistency.
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