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Caramel fans take note! Our creamy Salted Caramel ice cream provides a cooling effect on hot days that you can't get enough of:
Measure out 50 g of the sugar and whisk together with the egg yolks and salt until pale creamy, then set aside.
Place the cream and milk in a measuring jug and keep ready next to the cooker.
Now caramelise the remaining sugar in a coated pan over a low heat, stirring occasionally, until light brown. Now slowly add the cream mixture - CAUTION! It may splatter a little here.
Bring to the boil, stirring until the caramel in the cream has completely dissolved, then add the egg mixture and simmer briefly until the mixture thickens slightly. Pour through a sieve and cool to refrigerator temperature.
Now put the mixture into the ice cream maker and freeze to the desired consistency (approx. 30-45 minutes).
