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Eggnog Ice Cream with Salted Caramel Sauce
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Recipe - SUPA IGA Georges Hall
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Eggnog Ice Cream with Salted Caramel Sauce
0
Servings4
0
Ingredients
1 1/3 cups milk
1 cup thickened cream
2 teaspoons vanilla paste
1 teaspoon ground nutmeg
5 egg yolks
2/3 cup White Sugar (or Raw sugar if preferred)
2 tablespoons dark rum
1/3 cup firmly packed Brown sugar (for salted caramel sauce)
1/3 cup thickened cream (for salted caramel sauce)
50g butter, chopped (for salted caramel sauce)
½ teaspoon sea salt flakes (for salted caramel sauce)
1 tablespoon dark rum (for salted caramel sauce)
1/3 cup coarsely chopped Vienna
Directions
  1. Combine milk, cream, vanilla and nutmeg in a medium saucepan. Place over a moderate heat until almost boiling. Remove from heat and set aside.
  2. Place egg yolks and sugar in a heatproof bowl. Beat with an electric mixer on high speed for 2 minutes or until thick and pale. Reduce speed to low and gradually add the hot milk mixture. Pour mixture back into the saucepan. Add rum and stir to combine.
  3. Stir over a low heat for 8 minutes or until slightly thickened. Do not overcook or the mixture will curdle.
  4. Strain the mixture through a fine sieve into a heatproof bowl and set aside to cool. Cover and refrigerate overnight or until well chilled.
  5. Place mixture into an ice cream machine and churn following the maker’s instructions. Transfer to an airtight freezer-proof container and place in freezer until firm.
  6. Make salted caramel sauce. Combine all ingredients in a small saucepan and stir over a moderate heat until simmering. Reduce heat and simmer, without stirring for 5 minutes. Remove from heat and pour into a heatproof bowl. Set aside for 30 minutes to cool until just warm.
  7. Serve ice cream topped with sauce and sprinkled with chopped Vienna almonds.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 1/3 cups milk
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A2 Full Cream Milk, 2 Litre
$5.30$2.65/l
1 cup thickened cream
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Bulla Thickened Cream, 300 Millilitre
$2.50$0.83/100ml
2 teaspoons vanilla paste
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Queen Finest Madagascar Vanilla Bean Paste, 50 Gram
$10.00$20.00/100g
1 teaspoon ground nutmeg
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MasterFoods Nutmeg Ground, 30 Gram
$3.15$10.50/100g
5 egg yolks
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Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
2/3 cup White Sugar (or Raw sugar if preferred)
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CSR White Sugar, 1 Kilogram
$1.75$1.75/kg
2 tablespoons dark rum
Not Available
1/3 cup firmly packed Brown sugar (for salted caramel sauce)
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CSR Brown Sugar, 500 Gram
$2.15$0.43/100g
1/3 cup thickened cream (for salted caramel sauce)
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Bulla Thickened Cream, 300 Millilitre
$2.50$0.83/100ml
50g butter, chopped (for salted caramel sauce)
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
½ teaspoon sea salt flakes (for salted caramel sauce)
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Saxa Natural Sea Salt Flakes, 200 Gram
$8.00$4.00/100g
1 tablespoon dark rum (for salted caramel sauce)
Not Available
1/3 cup coarsely chopped Vienna
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Sunbeam Natural Almonds Value Pack, 450 Gram
$11.15$2.48/100g

Directions

  1. Combine milk, cream, vanilla and nutmeg in a medium saucepan. Place over a moderate heat until almost boiling. Remove from heat and set aside.
  2. Place egg yolks and sugar in a heatproof bowl. Beat with an electric mixer on high speed for 2 minutes or until thick and pale. Reduce speed to low and gradually add the hot milk mixture. Pour mixture back into the saucepan. Add rum and stir to combine.
  3. Stir over a low heat for 8 minutes or until slightly thickened. Do not overcook or the mixture will curdle.
  4. Strain the mixture through a fine sieve into a heatproof bowl and set aside to cool. Cover and refrigerate overnight or until well chilled.
  5. Place mixture into an ice cream machine and churn following the maker’s instructions. Transfer to an airtight freezer-proof container and place in freezer until firm.
  6. Make salted caramel sauce. Combine all ingredients in a small saucepan and stir over a moderate heat until simmering. Reduce heat and simmer, without stirring for 5 minutes. Remove from heat and pour into a heatproof bowl. Set aside for 30 minutes to cool until just warm.
  7. Serve ice cream topped with sauce and sprinkled with chopped Vienna almonds.