If you're thinking that salted caramel ice cream sounds a bit odd then get with the program! Everyone knows that it's well trendy....maybe even a little bit 2009.It is really really disgustingly delicious, salty gooood, caramel gooood, ice cream goooood. What's not to like?
I topped it with shards of salted caramel, they look super-cute don't they.
For the ice-cream......serves4
- 150g caster sugar
- 225ml double cream
- 150ml milk
- 4 egg yolks
- 1/2 tsp Maldon sea salt
In a pan put 120g of the sugar and 40 ml of water. Boil until the sugar melts and turns a golden caramel colour (5-10mins).
While the sugar is boiling whisk the egg yolks and 30g caster sugar in a large heat-proof bowl until pale and thick.
Once your caramel is ready add the cream + milk to the caramel pan then bring back to the boil. When it's boiling i.e. bubbling up the sides of the pan, get your glamourous assistant to vigorously whisk the eggs mixture, whilst they're whisking quickly pour the bubbling caramel mix onto the eggs. Whisk for another 30 seconds. Then pour the mix into a wide, shallow container to cool.
Once cool churn in your ice-cream machine (I just got a Cuisinart one from Butlers Choice, yaay for me!) or use the still-freezing method (booo for you). Once churned to thick consistency you can store it in the freezer. We had it with shortbread, roasted apples and the salted caramel shards
We also made a sheet of salted caramel (top pic). Just pour your caramel onto a sheet of silicone paper then sprinkle liberally with Maldon sea salt