Homemade Vanilla Almond Ice Cream with Caramel Ripple

This is one of the most delicious ice creams I've ever made. Ever.

INGREDIENTS

2 Cups full cream milk
1 Cup cream
170 gm caster sugar
2 X-Large egg yolks
1 X-Large egg
3 Vanilla Beans
2 Tablespoons Amaretto liquor

For the ripple:

200 g butter
400 g treacle sugar
1 teaspoon vanilla extract
1 cup cream

METHOD

• Combine the milk and cream in a pot. Split the vanilla beans and scrape out the seeds. Put the seeds as well as the beans into the pot with the milk and cream. Heat to 75° C. Remove from heat and leave to cool and for the vanilla to infuse. 
• Blend eggs and sugar until light and fluffy.
• Strain the milk/cream mixture to remove pods. Seeds should remain.
• Temper the egg/sugar mixture with some of the milk mixture and then combine.
• Add the Amaretto and mix thoroughly.
• When cool, cover and store in the fridge for at least 12 hours before churning.

For the caramel ripple, melt the butter in a pot. add the sugar, vanilla and cream until the sugar is dissolved and all is well mixed. Simmer for 5 minutes. When cool the consistency should be thick but still pour able.

Once the ice cream has been churned place half into the container you will use to store it in the freezer and pour the caramel on in a swirly motion. Swoosh it around a bit. Place the rest of the ice cream in and some more caramel and swoosh some more. Place into the freezer until the ice cream has set and is firm but still creamy. This is sooooooooooo yummy. Next time I'm going to toast some almond flakes and add them to the mix.