Ingredients:
Sugar: 150 g
Cream: 200 ml
Milk: 300 ml
Eggs: 2 pcs.
Salt: 1 pinch
Yolks 2 eggs
For grill:
Sugar: 100 g
Ganged nuts chopped: 100 g
Cream: 200 ml
Walker for watering.
Time – 7 hours.
Instructions:
To make caramel ice cream, melt (melt) 100 g of sugar in a pan, add milk and cream to caramel. Constantly mixing, bring the mixture to a boil and leave on low heat until caramel completely dissolves.
Separate proteins from yolks. Beat the proteins with a pinch of salt in a thick foam and put to cool for further use. Dry the yolks with the remaining sugar in a hot bath into a lush mass. Little by little, without ceasing to beat, enter caramel. Beat the mass until it thickens. Remove the caramel mass from the bath and put on the ice to cool. When the mass has cooled, put it in the refrigerator for 6 hours or transfer it to the ice cream.
To make grilling, pour sugar into a pan and beamyelize to light brown color. Add chopped nuts to caramel, mix, then put the mass on parchment paper, smooth out and leave to cool. When the grill strokes, crush it.
Before serving ice cream, beat the cream into the magnificent mass. Form with ice cream balls, put 3 balls into glasses, decorate with cream on top, sprinkle with grill and pour over with a nutty liquor.