| Ingredients | Quantity |
| Caramel Treat | 1 tin |
| Double cream | 250ml |
| Milk | 250ml |
| Yolks | 4ea |
| Caster sugar | 100g |
| Equipment used | Chemicals used |
| Balloon whisk | Sanitizer |
| Wooden spoon | Multi purpose |
| Mixing bowl | Oven/grill |
| saucepan |
|
| Stove top |
|
| Ice cream maker |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Place milk into sauce pan (bring to boil slowly) (scald)
3. In a separate bowl beat egg yolks and sugar until thick
4. Stir in the caramel treat
5. Pour into this bowl the hot milk and stir well until smooth
6. Pour the mix into the saucepan + gently heat (keep stirring)
7. Do not boil
8. Test the mix over the back of your spoon (nape)
9. Allow to cool
10. Place in fridge for at least 12 hours
11. Transfer mix into ice cream maker and place in fridge
Chef’s tip
If you don’t have caramel treat to make the toffee – gently simmer the un opened can in a pot of water approx 3 hours and the allow to cool before starting the ice cream
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