Ping Coombes’ Soy Caramel Ice Cream
Cool down with Ping Coombes' tangy twist on ice cream – prepare to be amazed!
Ingredients:For the soy caramel:
180g caster sugar
25ml Lee Kum Kee Premium Light Soy Sauce
5ml vanilla extract For the custard:
400ml full fat milk
40g caster sugar
3 large free-range eggs
- First, make the soy caramel by putting the caster sugar in a stainless steel pan. Give the pan a little shake to make sure the sugar is evenly distributed. Place a pan on a medium heat.
- The sugar will start to melt and caramelise. Swirl the pan so the sugar melts evenly. It will be ready once it reaches an amber-brown colour.
- At this stage, pour in the cream. It will splutter and the sugar will solidify, but continue to stir until all the sugars are melted into the cream, creating a creamy brown liquid.
- Remove from the heat and sieve into a mixing bowl. Stir in the Premium Light Soy Sauce and vanilla extract. Cool completely.
- To make the custard, heat milk and cream in a pan on low heat until just boiling. In the meantime, lightly whisk the eggs and sugar in a mixing bowl until combined.
- Pour the warm milk mixture at a height bit by bit into the egg mixture and whisk constantly. Pour the mixture back into the pan and back on the hob on a medium heat. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Do not let the mixture boil.
- Sieve the custard into a bowl and mix in the cooled soy caramel, cool and chill in the fridge for three to six hours. Using a mixer or stirring vigorously, churn the ice cream, transfer to a container and freeze overnight to firm up.