Milk Tart Ice Cream 31 August 2011

Milk Tart Ice Cream

Caster sugar            250g.
Water                      15ml.
Egg whites                    2.
Cream                    250ml.
Ground cinnamon        5ml.
Custard                  500ml.
Heat a sauce pan over medium heat.
Add caster sugar and water into the pan.
Allow sugar to melt and shake the pan occasionally.
Allow caramel to turn to a dark amber color after melted.
Pour the caramel into a shaving dish lined with greased foil.
Allow the caramel to set.
Peel the brittle of the foil and crush with a riling pin or in a blender. Then set aside…
Beat eggs to soft peak.
Beat cream and cinnamon in another bowl to soft peak.
Fold egg whites to cream.
Fold cream mixture and crushed caramel through the custard and then freeze.
Remove the ice cream 15 – 20 min from fridge before serving.