Caramel ice cream with chocolate topping

Name: Caramel ice cream with chocolate topping - Ludovica O.
Ingredients: 5 egg yolks; 300 g sugar; 300 ml milk; 500 ml liquid cream (I used hulala)

Dessert - Caramel ice cream with chocolate topping by Ludovica O. - Recipia

Caramel ice cream is made from a simple base of egg yolks, milk, and sugar, to which whipped cream is added. The caramel is prepared separately and then mixed with the egg cream before incorporating the whipped cream. It's important that the egg yolk base doesn't stay on the heat for too long, or it may curdle. After the mixture is cooled, the ice cream needs at least 3-4 hours before serving. It can be topped with chocolate sauce or another preferred topping. Quick Info Total Time: at least 3-4 hours, including cooling in the freezer Preparation Time: not specified exactly; cooking on the stove takes about 11-13 minutes, not including mixing and cooling time Cooking Time: 7-8 minutes for the egg base and 4-5 minutes for the caramel syrup Servings: not specified Difficulty: medium Recipe Type: cold dessert, homemade ice cream Ingredients 5 egg yolks 300 g sugar, divided into two equal parts 300 ml milk, divided into 200 ml and 100 ml 500 ml liquid cream; the original recipe used Hulala cream Chocolate topping for decoration, optional Preparation Method 1. Prepare the egg yolk base Place the egg yolks in a small saucepan with 150 g of sugar. Mix well until you achieve a creamy consistency and the sugar has dissolved. Gradually pour in the 200 ml of milk while continuing to mix. It's easier to incorporate the milk gradually to keep the mixture smooth. 2. Thicken the cream on the stove Put the saucepan on low heat and stir continuously until the mixture begins to thicken. Do not leave it on the heat for more than 7-8 minutes. The egg base can curdle if kept at high temperature for too long, so this step must be monitored closely. Once the cream has thickened slightly, remove the saucepan from the heat and let it cool. 3. Prepare the caramel In another saucepan, place the remaining 150 g of sugar. Allow the sugar to caramelize until it turns a golden color. Carefully add the 100 ml of milk and keep the mixture on low heat until the caramelized sugar completely dissolves. The syrup should thicken slightly. This takes about 4-5 minutes. The caramel syrup should also be allowed to cool before being mixed with the egg cream. 4. Combine the two mixtures When both the egg base and caramel syrup have cooled, pour the caramel over the egg cream. Mix well so that the syrup is evenly distributed throughout the mixture. It is important that both mixtures are cool at this point. If the whipped cream were added to a warm mixture, it would lose its volume more easily. 5. Incorporate the whipped cream Whip the liquid cream until it becomes firm. Add it to the egg and caramel mixture and mix until you achieve a uniform cream. There is no mention of mixing the ice cream after it has been placed in the freezer, so the recipe is followed directly without this additional step. 6. Chill the ice cream Transfer the mixture to containers and place them in the freezer. Let the ice cream chill for at least 3-4 hours before serving. Before serving, decorate it with chocolate topping or your preferred topping. Why I Make This Recipe Often The ice cream has a simple base and uses easily found ingredients. The caramel provides the main flavor, while the cream makes the mixture creamier. There are not many steps, but the egg base and caramel syrup must be monitored closely on the stove. It is also a flexible recipe for serving: it can be placed in containers and portioned later, then decorated with chocolate topping. Since the minimum time in the freezer is 3-4 hours, it can be prepared ahead of time for dessert. Tips and Variations Tips Stir the egg yolk base continuously while it is on the heat. The heat should remain low, and the cream should not be left for more than 7-8 minutes. Do not rush the caramelization of the sugar by increasing the heat too much. After adding the milk, continue heating on low until the sugar completely dissolves and the syrup thickens slightly. Let both mixtures cool before combining them. This is an important step for the whipped cream to be incorporated later. Do not serve the ice cream immediately after putting it in the freezer. The recipe needs at least 3-4 hours to chill before serving. Substitutions The original recipe uses Hulala liquid cream. You can use any liquid cream you have on hand, but the amount remains 500 ml. For decoration, the chocolate topping can be replaced with another preferred topping. The source does not specify a particular type of chocolate or quantity for decoration. Variations For a simple version, you can keep the ice cream just with caramel flavor and without topping. If you prefer a more decorated dessert, the chocolate topping can be added at the time of serving. The recipe can be placed in a single container or divided into several containers. The total amount of mixture remains the same. Serving Ideas Serve the ice cream in cups or individual portions, with chocolate topping on top. The topping can be added according to preference before serving. If the ice cream is very hard after freezing, let it sit for a while before portioning to make it easier to serve. The source does not specify an exact time for this step, as it depends on how cold the freezer is and the shape of the container. Frequently Asked Questions 1. How long should the egg yolk base be kept on the heat? The base should be kept on low heat until it starts to thicken, but no longer than 7-8 minutes. It must be stirred continuously, as it can curdle if left too long at heat. 2. When is the caramel syrup added? The caramel syrup is added after both the egg cream and caramel have cooled. It is poured over the egg cream and mixed well. 3. Can less sugar be used? The recipe is calculated for 300 g of sugar, divided into two parts of 150 g each. Reducing the amount may change the taste and consistency, so for the presented result, it is recommended to stick to the original amount. 4. Is the chocolate topping mandatory? No. The chocolate topping is used for decoration and can be replaced or omitted according to preference. 5. How long should the ice cream stay in the freezer? It needs at least 3-4 hours before serving. The recipe does not specify a maximum storage time in the freezer. Nutritional Values The values are estimated and calculated for the ice cream without chocolate topping. They may vary depending on the type of liquid cream used and the number of servings. For 100 g of ice cream, the estimate is approximately: 250-280 kcal 14-18 g fat 28-32 g carbohydrates 3-4 g protein The majority of carbohydrates come from added sugar, while fats primarily come from cream and egg yolks. Since the number of servings is not specified and the exact type of cream is not mentioned nutritionally, these values cannot be considered exact. Storage and Reheating The ice cream is stored in the freezer in closed containers. The recipe does not provide an exact storage duration, so it is preferable to consume it as fresh as possible after the indicated minimum freezing period. It is not reheated. For serving, let it sit at room temperature for a bit if it is too hard to portion.

Caramel ice cream with chocolate topping

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