Who doesn't love Salted Caramel!
This has got to be the best Salted Caramel Icecream ever! My partner made this a few months back, so I thought last night I would give it a red hot go! Its perfect! The balance in this recipe of sweet and salty is divine, I must say though I did tweak it slightly and added 1 Teaspoon of Maldon Salt Flakes instead of 1/2 teaspoon, and I did add 1 Tablespoon of Glucose Syrup, just to sweeten it a little more.
Ingredients
1 1/4 Cups caster sugar
2 1/2 cups cream, around 600 mls
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure Vanilla extract
1 cup full cream milk
3 large eggs, slightly whisked
You need and Ice Cream maker for this Recipe
Method
1. Heat 1 cup of the sugar in a dry pan over medium heat, stir with a fork so the sugar heats evenly,until it starts to melt. Then stop string and cook, swirling the pan occasionally so sugar melts evenly, until its a dark amber.
Slowly add 1 1/4 cups cream ( mixture will bubble and splatter, be careful!) and cook, string until all of the caramel has dissolved. Transfer to a bowl and stir in the Vanilla & Salt Flakes. Cool to room temperature.
While cooling, slightly whisk eggs, then set aside.
Meanwhile bring milk, remaining cream and sugar (1/4 cup) in a saucepan to a slight boil and stir occasionally. Add half of the milk mixture to the whisked eggs, then transfer back to remaining milk in saucepan. Pour custard through a fine sieve into a large bowl, then stir in the cooled caramel.
Pour all ingredients into and Icecream machine and churn for around 1-2 hr 45 mins. Pour into a container and freeze!
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