Many, including myself, love desserts like Crème Brûlée and Crème Caramel. But I have never encountered caramel ice cream before. Tickles a bit in my food nerves when I try something new and exciting. Especially the challenge by turning granulated sugar into a liquid caramelized sauce. Especially important in this process is that you heat the sugar to 160 degrees C. Only then it becomes liquid and get a nice brownish red color.
Gelato al Caramello e Arancia Rossa di Sicilia by the Silver Spoon Project (116/2000)
Start by mixing 100 g of granulated sugar with 1 tablespoon of cold water. Heat over low heat until the sugar has dissolved. Then increase the heat until the mixture is completely melted and had a brownish-red color. Remove from the heat and add 5 tablespoons hot water. Return to the plate on low heat about 20 minutes until the mixture become more viscous.
Take three egg yolks and whisk them lightly. Mix the caramel sauce with the egg yolks. Leave the mixture in the freezer for about 30-40 minutes. Whisk 3-4 dl double cream and start the final fusion by mixing it all into a single liquid gold brownish mixture. Finish by starting the ice cream maker. Return to the freezer before serving. Self, I chose to garnish with slices of wonderful organic blood orange. What a delicious icy caramel dessert. Enjoy your meal!