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Salted caramel ice cream
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Indulge in a refreshing homemade ice cream perfect for summer.
Ingredients:
  • 330g caster sugar
  • 80g salted butter, chopped
  • 500ml cream
  • 5 egg yolks
  • 250ml thickened cream
  • 4.40 gm vanilla extract
  • Ice for an ice bath
  • 110g caster sugar
  • 1.80 gm sea salt flakes
Instructions:
  • Prepare the praline by lining a tray with oiled foil or baking paper. In a small saucepan, stir sugar over low heat for 1-2 minutes until dissolved. Increase heat to medium and simmer without stirring for 4-5 minutes until a golden caramel forms (be cautious not to burn it). Remove from heat, sprinkle with salt, and promptly pour onto the tray in a thin layer. Allow it to cool completely. Crush three-quarters of the praline into small pieces and break the remaining portion into large shards. Set aside.
  • Prepare a luscious caramel by gently stirring sugar in a saucepan over low heat until dissolved. Increase the heat and allow it to simmer without stirring until golden. Be vigilant not to burn it. Take it off the heat and mix in the butter, then the pure cream. Return to low heat, stirring until smooth.
  • In a large bowl, vigorously whisk the yolks for 1 minute until frothy. Gradually drizzle in the warm caramel while whisking non-stop. Transfer the mixture back to a clean pan and simmer on low heat, stirring continuously, until it thickens to coat the back of a spoon.
  • Prepare an ice bath by filling a sink or large bowl with iced water. Transfer the caramel mixture to a clean bowl and place it in the ice bath to cool completely, stirring occasionally. While the caramel cools, whip the thickened cream and vanilla until soft peaks form. Carefully fold the whipped cream mixture into the cooled caramel along with the crushed praline.
  • Follow the ice cream machine's instructions to churn the mixture, then freeze until firm. For hand-churning, refer to note. Serve the ice cream with the praline shards on top.

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