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5 large egg yolks
1/6 teaspoon salt
8 teaspoons water
⅔ cup + 4 teaspoons sugar
1 cups milk
1 cups heavy whipping cream


Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber coloured.

While the sugar is caramelizing, scald the milk and cream. As soon as the caramel is a golden-amber colour, slowly add the milk and cream, 2 teaspoons at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.

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