1/2 cup superfine sugar
1TBL cold water
5TBL hot water
3 egg yolks, beaten until lemon yellow and thick
1 1/2 cup heavy cream
1) Put the sugar in a small saucepan with 1TBL cold water and set over low heat until the sugar has melted.
2) Increase the heat to medium and when it begins to redden, remove from heat and pour in the 5TBL hot water. Cover the pan and return to very low heat until a thick caramel has formed.
3) Gradually whisk the caramel into the beaten egg yolks and continue whisking until the mixture is light, frothy and cool.
4) Place the bowl in the freezer for 20 minutes.
5) Stiffly whip the heavy cream and fold egg mixture in, using a mixer. Pour into ice cream maker and freeze for about 20-30 minutes or according to your ice cream freezer’s instructions.
4 servings