Salted Caramel Ice Cream Recipe

How to make it

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• 1. Start the caramel
• Put the butter, sugar, salt and 2 tbsp water in a medium saucepan and simmer over a medium to low heat for 8–10 minutes, stirring occasionally, until the mixture changes colour from pale straw to golden, and appears condensed.
• 2. Finish and cool
• Remove the pan from the heat and stir in the cream; it will splutter. Pour the caramel into a large bowl, cover and leave to cool for 30 minutes.
• 3. Make the custard
• Bring the milk to the boil in a small saucepan. Meanwhile, beat the egg yolks and sugar together in a large bowl, then whisk in the hot milk. The mixture should thicken slightly into a thin pouring custard.
• 4. Strain and chill the mixture
• Sieve the custard onto the caramel and whisk to blend the two together. Cover the bowl with clingfilm and leave to cool: chilling the mixture before freezing it takes some of the strain off the ice-cream machine.
• 5. Churn the ice cream
• Freeze the mixture according to the instructions for your ice-cream maker, then transfer it to a plastic container, seal and freeze. If the mixture has frozen solid, take it out of the freezer 20 minutes before serving to allow it to soften