Salted Caramel Ice Cream
Not the everyday ice cream you might be used to. Try it out!
- 150g Sugar
- 6 Egg Yolks
- 50g Butter
- 350ml Cream
- 150ml Milk
- 1 teaspoon Sea Salt
|In a medium sized bowl, whisk yolks and 50g sugar together with a hand whisk. |
Combine 100g sugar and 50ml water in a saucepan over medium heat. Stir until sugar dissolves, brush sides of pan with a wet pastry brush, then cook until deep caramel.
Add butter and 1 teaspoon sea salt to the caramel (be careful as it may spit), stir, then add cream and milk and stir until well combined.
Whisking continuously, add caramel to yolk mixture in a thin steady stream.
Return mixture to the saucepan and stir over medium heat until mixture coats the back of a wooden spoon or reaches 75C on a sugar thermometer.
Immediately remove from the heat and pass through a fine sieve.
Allow to cool and then churn according to the instructions in your ice cream maker.