Balsamic caramel ice cream and chocolate sauce
- December 2015
- Serves 8
- Hands-on time 1 hour, plus freezing
Vanilla ice cream, chocolate sauce and homemade caramel gets a grown-up twist with the addition of balsamic vinegar. Its slightly tart flavour and sticky texture makes it a wonderful pairing with all the sweet elements. Test it out at your next dinner party.
- 54g (36.1g saturated)
This is a mousseline ice cream – it has a thick, airy texture that melts in the mouth. You’ll need an ice cream maker to make it. If you don’t have one, or are short on time, buy a tub of good quality ice cream, leave to soften a little, then continue from step 5, adding the balsamic caramel. The egg whites can be frozen in a bag, whisked lightly with a pinch of salt, for savoury recipes.
The ice cream will keep in the freezer, well covered ￼for up to 3 months. The chocolate sauce will keep, chilled, for 3-4 days – reheat and cool again before serving.
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