For the caramel ice cream, caramelize the sugar in a pan. Add the maple syrup and simmer gently. Add a good 150 g of whipped cream and stir in.
Allow the caramelized cream to cool. Then add each egg yolk separately to the cooled caramel cream and beat vigorously with a hand mixer.
Then continue beating in a cold water bath until the mixture has cooled completely. Whip the remaining whipped cream until stiff and fold in. Either let the mixture continue to churn into ice cream in the ice cream maker or place in the freezer for 4 hours, stirring every 30 minutes.
Preparation Tip:
Sprinkle the caramel ice cream with chopped nuts, etc.
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