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Caramel Ice Cream
(Gelato Al Caramello)
 
 
Ingredients:

3 and 1/2 oz (100 grams) caster or superfine sugar
3 egg yolks, lightly beaten
12 fl oz (350 ml) double cream 

Directions:

Put the sugar in a pan with 1 tablespoon cold water and set over a low heat until it has melted.

Increase the heat to medium, skim and, when it goes golden red in color, pour in 5 tablespoons hot water and remove from the heat.

Cover the pan and return to a very low heat for about 20 minutes until a thick caramel has formed.

Gradually whisk the caramel into the egg yolks in a bowl and continue whisking until the mixture is light, frothy and cool.

Place the bowl in the freezer for 30 minutes.

Stiffly whip the cream and fold it into the mixture.

Pour into an ice-cream maker and freeze for about 20 minutes or according to the manufacturer's instructions. Serves 4.

That's it!
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