Caramel Ice Cream Recipe

10 ml/2 tsp arrowroot
100 g/4 oz light brown sugar

150 ml water
25 g/1 oz/2 tbsp butter
10 ml/2 tsp lemon juice
400 g/14 oz/1 large can of evaporated milk, chilled
2.5 tsp vanilla essence (extract)

Method:

Blend the arrowroot with 15 ml/1 tbsp water in a small bowl. Put the sugar and water in a saucepan with the butter and lemon juice. Heat gently, stirring, until the sugar and butter have melted. Add the blended arrowroot and cook, stirring, until thickened. Leave to cool. Whisk the evaporated milk until thick and fold into the caramel sauce with the vanilla essence. Turn into a freezer-proof container and freeze for 1.5 hours. Whisk with a fork to break up the ice crystals, then freeze again for 1 hour. Whisk again, then freeze until firm.