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Ingredients:
60 ml / 4 tbsp sugar 75 ml / 6 tbsp water 2 egg yolks 1/4 cups / 300ml double cream
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Method:
Place sugar and a third of water in a heavy-based saucepan. Stir over medium heat until the sugar has dissolved. Raise the heat, boil rapidly until brown in color and add remaining water. Whisk the yolks until thick. Slowly pour on the hot caramel and continue whisking until the mixture is thick and cold Whisk the cream until it is just beginning to thicken carefully fold into the eggs and caramel. Pour mixture into box, cover and freeze for 1-2 hours. Whisk well and return to the freezer until firm.
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