Description
Deep caramel flavor gets a salty kick. This dreamy ice cream is perfect for a hot day.
Ingredients
Units
Scale
- 2 cups (473 ml) milk
- 1 cups (237 ml) double cream
- 8 egg yolks
- 5 oz (150 g) caster sugar
- 5 oz (140 g) caster sugar
- 2 oz (50 g) liquid glucose
- 0.5 oz (15 g) butter
- 1 cups (237 ml) double cream
- 0.2 oz (6 g) Maldon sea salt
Instructions
- Prepare two nested bowls; fill the larger bowl with ice and water.
- Have a fine sieve ready.
- In a medium saucepan, bring milk and cream to a simmer.
- In a separate bowl, lightly whisk egg yolks and sugar.
- Temper the egg yolks by whisking in a little hot milk/cream mixture, then slowly whisk in the remaining milk/cream.
- Return the custard to the saucepan and whisk over low heat until thickened (just below simmering point; do not boil).
- Strain the custard through the sieve into the chilled bowl and let cool.
- Cover with cling film and refrigerate for a couple of hours.
- For the caramel:
- In a large deep saucepan, combine sugar, glucose syrup, and 25ml water.
- Heat without stirring until dark brown (approximately 356°F/180°C), but not burnt.
- Remove from heat; add butter and stir until incorporated.
- Quickly whisk in the cream (carefully, due to steam).
- Return to heat, bring to a boil, and stir for 10 minutes.
- Remove from heat and stir the caramel, salt, and cooled ice cream base together.
- Refrigerate for 2 hours.
- Strain into a large jug and churn in an ice cream machine according to manufacturer’s instructions.
- Place in a container and freeze to fully set.
Notes
- For a richer caramel flavor, use dark brown sugar instead of caster sugar in the caramel.
- To prevent ice crystals, churn the ice cream in batches for a smoother texture.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 150