Ice Cream Sundae

👨‍🍳 Method

For the Caramel

1. 1
   Melt the sugar in a pot over medium heat, without stirring, until it turns amber.

   StovePot

   💡Don't stir: stirring makes the sugar crystallize. If needed, swirl the pot gently. The color changes fast, so don't walk away.
2. 2
   Remove from the heat and gradually add the heavy cream (careful: it bubbles up hard). Return to low heat and cook for 2 minutes.

   Stove

For the Cream Filling

1. 3
   Heat the milk to just below a boil.

   StovePot
2. 4
   In a bowl, whisk the egg yolks, sugar and starch.

   BowlWhisk
3. 5
   Pour the hot milk in a thin stream into the mixture, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 6
   Return to the pot and cook over medium heat, stirring constantly, until the cream thickens and bubbles in the center, then cook 1–2 more minutes.

   StovePot

   💡Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.
5. 7
   Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool.

   BowlPlastic wrap

To assemble

1. 8
   Place 2 scoops of ice cream in a large glass.

   Glass (for drinking/serving)
2. 9
   Add a generous amount of caramel sauce.
3. 10
   Top with the whipped cream.