This dish contains the following allergens: Eggs, Milk/Dairy
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100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Utensils
Step 1
Place sugar in a medium saucepan over moderate heat, stirring occasionally with a wooden spoon, until it melts, then caramelises into a rich copper colour and just begins to smoke. (If the colour is too light, your ice cream will be sweet but without depth of flavour.)
Step 2
Remove pan from heat and stir in butter.
Step 3
Gradually whisk in cream and milk. Return pan to low heat and stir until any hardened caramel is dissolved.
Step 4
In a small bowl, whisk egg yolks slightly and then whisk in a small amount of the warm caramel mixture.
Step 5
Whisk yolks into caramel mixture in saucepan and raise heat to medium, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
Step 6
Remove base from heat, stir in vanilla and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.
Step 7
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for bowl assembly and unit interaction information.
Step 8
Select ICE CREAM.
Step 9
Once processing is complete, add mix-ins, if desired. Then remove ice cream from tub and serve immediately. (If the texture is too soft, return it to the freezer for a few hours to harden before serving.)
Place sugar in a medium saucepan over moderate heat, stirring occasionally with a wooden spoon, until it melts, then caramelises into a rich copper colour and just begins to smoke. (If the colour is too light, your ice cream will be sweet but without depth of flavour.)
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 2 of 9
Remove pan from heat and stir in butter.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 3 of 9
Gradually whisk in cream and milk. Return pan to low heat and stir until any hardened caramel is dissolved.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 4 of 9
In a small bowl, whisk egg yolks slightly and then whisk in a small amount of the warm caramel mixture.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 5 of 9
Whisk yolks into caramel mixture in saucepan and raise heat to medium, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 6 of 9
Remove base from heat, stir in vanilla and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 7 of 9
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for bowl assembly and unit interaction information.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 8 of 9
Select ICE CREAM.
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
Step 9 of 9
Once processing is complete, add mix-ins, if desired. Then remove ice cream from tub and serve immediately. (If the texture is too soft, return it to the freezer for a few hours to harden before serving.)
100g
granulated sugar
25g
salted butter, at room temperature
120ml
whipping cream, warmed slightly in a microwave
250ml
whole milk, warmed slightly in a microwave
4
large egg yolks
1/2 tsp
vanilla extract or paste
3.5oz
granulated sugar
0.88oz
salted butter, at room temperature
4.2fl. oz
whipping cream, warmed slightly in a microwave
8.75fl. oz
whole milk, warmed slightly in a microwave
