This salted caramel ice-cream is a taste of heaven

21:00 - 09 July 2015

Salted caramel ice cream

There is ice cream and then there's ice cream.

There is ice cream and then there's

If you have had anything caramel, you would know that you are in for a treat.

This salted caramel ice cream will leave you with a delicious brain freeze and thirst for more.

A combination of sour and sweet always goes perfectly, talk more of caramel and icecream.

Time for sugar coma!

Here's how:

Ingredients

200g | 7oz (caster) sugar

125ml | 1/2 cup double cream, warmed in the microwave

Couple of pinches sea salt

1 tsp vanilla paste

500ml | 2 cups evaporated milk (or whole milk)

4 large free-range egg yolks

6-8 tbsp finely grated chocolate

Try out this energy boosting beverage.

Method

Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
Put the 2/3 of the sugar and 1 tbsp water in a deep, heavy pot. Stir the sugar and water and then bring to the boil.
Once sugar starts to melt don't stir anymore - swirl the pan instead. When the colour turns to golden amber (see photo) take off the heat and stir in the cream - be careful the mixture will bubble in an alarming fashion.
Add the salt and vanilla and stir them in. You can strain the caramel if it's not completely smooth. Let it cool slightly.
Beat the egg yolks in a large bowl with the remaining sugar.
Add the evaporated milk into the caramel and heat gently, stirring to mix, until small bubbles form around the edges of the pot.
Add the hot milk to the egg yolks very gradually while simultaneously whisking so as not to curdle them.
Return the mix to the pan and cook over very low heat, stirring continuously, until the mix is thick enough to coat the back of a spoon.
Strain into a bowl and cool completely before using - you can set the bowl over a larger bowl filled with ice or put in the fridge, covered, overnight.
Fit the power unit into the lid of the ice cream maker and fit the paddle in. Remove the bowl from the freezer and slot it into the outer bowl.
Turn the ice cream maker on and carefully pour the cooled custard into the the bowl. Let the machine run until the ice cream is mostly firm.
Add the shaved chocolate and keep churning for a total of 30 minutes.
Transfer to another container and freeze for minimum 4 hours before serving. The ice cream has a lovely soft serve consistency.
Serve with some chocolate curls or drizzle with a little salted caramel.

Here's how to make sea salted caramel.