Salted butter caramel ice cream - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the ice cream
- 500 ml Milk (whole)
- 250 ml Single cream
- 60 g Butter (salted)
- 300 g Unrefined golden caster sugar
- 5 Egg yolk(s) (free range)
- 1 tsp Vanilla extract
For the spun sugar
To serve
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1
In a saucepan heat the milk and cream.
For this step you'll need:
- 500ml Milk (whole)
- 250ml Single cream
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2
In another saucepan make the caramel by adding the caster sugar and put on to the heat until it turns into a golden colour. Add the salted butter and stir until smooth and glossy
For this step you'll need:
- 60g Butter (salted)
- 300g Unrefined golden caster sugar
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3
Slowly pour in the milk/cream mixture, a little at a time, taking care when pouring as the mixture bubbles up. Mix well until all combined.
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4
In a bowl, whisk the egg yolks and vanilla extract and slowly pour in the cream caramel mixture. Return the mix back into the pan and gently heat to thicken and form a light custard or until it coats the back of a spoon.
For this step you'll need:
- 5 Egg yolk(s) (free range)
- 1tsp Vanilla extract
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5
Once thickened, pass through a sieve into a bowl and leave to cool.
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6
Once cool, pour the mixture into the ice cream machine bowl and churn for 45-60 minutes. Scoop the ice-cream into a suitable shallow container and put into the freezer to set firmer.
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7
For the spun sugar, put the sugar in a pan and place on the stove to heat. Let the sugar melt gently until it turns into a dark caramel. Take off the heat and leave to cool slightly. Dip a spoon and pull the sugar into thin hair like strands and shape creatively.
For this step you'll need:
- 100g Unrefined golden caster sugar
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8
To serve, scoop the ice-cream into balls and serve in a dessert glass sprinkled with mini vanilla fudge pieces, some pouring cream and garnish with the spun sugar.
For this step you'll need:
- Single cream
- Fudge pieces