Viennese Ice Cream with Caramel
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Preparation : 20 min
Cooking : 0 min
Total time : 2 h 20 Rest : 2 h
4 people
5 egg yolks
500 ml whole milk
20 g non-fat milk powder
150 g sugar
1 vanilla pod
RECIPE STEPS
1
Cook half the sugar in a pan to create a dark caramel.
- 150 g sugar
2
Pour the caramel on a sheet of baking paper. Leave it to cool and then crush it.
3
Split the vanilla pod and scrape it with the tip of a knife to collect the seeds.
- 1 vanilla pod
4
Boil the milk with the vanilla seeds, the pod and the crushed caramel.
5
Whip the egg yolks in a bowl with the rest of the sugar until they lighten, then add the powdered milk.
- 5 egg yolks
- 20 g non-fat milk powder
- 150 g sugar
6
Whisk in the milk to the egg mixture and return everything to the saucepan. Heat gently, stirring with a spatula.
- 500 ml whole milk
7
When the foam begins to disappear, check that the mixture is thick enough by running your finger along the spatula and ensuring that the line remains visible (around 85°C).
8
Immediately pass the cream through a fine strainer. Leave it to cool and set aside in the fridge for 1 to 2 hours.
9
Pour the mixture into the Gelato Expert and run the artisan ice cream mode.
10
Serve immediately, garnishing with pieces of caramel, or transfer into a container to store in the freezer (-15°C).