Salted caramel is that perfect balance between salty and sweet and where better to mix the two than in an ice cream? The kids love this Salted Caramel Ice Cream, and it couldn’t be easier to make, because unlike most ice cream recipes it doesn’t require you to make a custard first.
On the face of it, this recipe should probably carry some sort of health warning – given that the main ingredients are essentially fat, sugar and salt. But it’s the end of the school year and a little bit of what you like isn’t all bad, right?
My kids love Salted Caramel Ice Cream (although to be fair, they haven’t actually turned down any ice cream flavour presented to them yet!) But I particularly like making it because it’s something that seems to get a universal ‘thumbs up’ – regardless of the age of recipient. That’s particularly good when you’re looking for a dessert to serve a group of adults and children. As a result I always try to have some in the freezer – I usually make a batch when my local supermarket has an offer on double cream.
Unlike many ice cream recipes that require you to make a custard, this couldn’t be easier to make, especially if you have an ice cream maker. I use the ice cream attachment for my KitchenAid, which takes about 10-15 minutes to churn. The resulting consistency is easy to scoop straight out of the freezer.
Salted caramel is a bit of a flavour trend – but it has got my vote. The slight saltiness of this ice cream definitely adds another dimension to the flavour. I find it works well as an accompaniment to anything apple-based – for example crumble or apple pie – although we usually end up eating it on its own, perhaps with some shortbread on the side. We hope you enjoy it as much as we do! Makes 1 litre.
- 50g milk chocolate
- 300ml milk
- 300ml double cream
- 6 egg yolks
- 150g light brown sugar
- 1 tsp sea salt flakes
- Put the chocolate, milk and cream in a heavy-based saucepan over a medium heat and bring to a simmer.
- Meanwhile, whisk the egg yolks, sugar and salt flakes using an electric whisk until light and creamy and doubled in volume.
- Slowly pour the hot milk mixture over the egg yolk mixture until combined.
- Pour through a sieve into a clean bowl and leave in the fridge to cool.
- Once cool, transfer to an ice cream maker or put in the freezer and whisk every hour for about 4 hours or until your ice cream has set.
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