caramel ice cream

Rich, creamy, sweet, salty and decadent. This is ice cream at it's best.

Homemade Salted Caramel Ice Cream

Caster sugar

Water

300 ml/ 1 1/4 cups Double (heavy) cream

tsp Sea salt crystals

tbsp Caster sugar

tsp Vanilla extract

300 ml/ 1 1/4 cups Whole milk

Put the water into a heavy based saucepan. Spread the sugar on top in an even layer

Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it

Meanwhile put the sea salt into a pestle &amp; mortar &amp; crush lightly

Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely mid amber colour - but keep a close eye on the caramel as it can burn easily. Let it go darker for a more intense, almost burnt flavour

Add 1/4 of the cream and the salt, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until fully incorporated. Add another 1/4 cream, stir well then add the remaining cream, whisking until thoroughly blended

Remove from the heat and set aside

Make the Caramel Sauce

Put the milk into a medium saucepan and heat to just below boiling

Meanwhile beat the sugar, vanilla and egg yolks with an electric beater until pale and thick (about 3 minutes)

Gradually pour the hot milk onto the egg mixture, beating constantly

Pour the custard into the saucepan, along with the caramel and stir well. Cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting

Once the mixture coats the back of a spoon, take off the heat, cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)

Make the Custard Base

Pour the custard into your ice cream maker and churn according to the manufacturer's instructions

Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 10 minutes before serving).

Making the ice cream using an ice cream maker

Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy

Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer

Repeat this process 4-8 more times at 1 hour intervals - the better the texture will be the more the process is repeated

Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight

Remove from the freezer 10 minutes before serving

Making the ice cream by hand

Shortbread, chocolate and caramel come together in a wicked frozen dessert that will keep the late summer warmed at bay. The bonus? It's freezer-ready for ad-hoc entertaining (not that you'll want to share!).

Frozen caramel slice

shortbread biscuits

unsalted butter, melted, cooled

(90 grams) desiccated coconut

1.5L caramel gelato or ice cream, softened

jar dulce de leche (from gourmet food stores)

dark (70%) chocolate, chopped

thickened cream

(60 milliliters) sunflower oil

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This no-churn salted caramel ice cream is rich, creamy and decadent. It's the perfect cold summer treat on hot-weather days. Serve in ice cream dishes or waffle cones with an extra drizzle of caramel sauce.

SALTED CARAMEL ICE CREAM

heavy cream

sweetened condensed milk

vanilla extract

cup salted caramel sauce (homemade

Pour heavy cream into the chilled bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 2 minutes or until stiff peaks form.

Unhook and remove the bowl from the stand mixer. Pour in the sweetened condensed milk, vanilla extract, and 1/4 cup salted caramel sauce. With a rubber spatula, fold the creamy mixture together until well combined.

Transfer half of the ice cream base into the prepared loaf pan. Drizzle 2 to 4 tablespoons caramel sauce on top. Add remaining ice cream base. Spread it into an even layer. Smooth it out on top. Cover and freeze 2 hours, or until thick and creamy (consistency of soft-serve).

 Remove pan from freezer. With a spoon, swirl in 2 to 4 tablespoons caramel sauce on top. Tightly wrap the loaf pan in a double layer of plastic wrap. Return to freezer until fully set (an additional 3 to 4 hours, but preferably overnight). When it&#8217;s ready, the consistency should be firm and scoopable.

This salted caramel ice cream is fabulous. So easy to make. We're in the middle of a heat wave, and the whole family is asking for more. So guess what I'll be doing this evening? Yup, making another batch.

This incredibly creamy and decadent burnt sugar ice cream (a fancy term for a caramel ice cream) is studded with dark chocolate pieces.

Burnt Sugar Ice Cream with Chocolate Bits

(150 g) granulated sugar

(480 mL) whole milk

cornstarch

(240 mL) cold heavy cream

bittersweet chocolate (72% cocoa) (finely chopped)

Place the sugar in a medium skillet and place over moderate heat. Heat, stirring constantly with a fork, until the sugar begins to melt and turn a deep caramel color. Be careful, once the sugar turns to liquid form, this will happen quickly.

Immediately remove the caramel from heat and very slowly pour the milk into the caramel, be careful it may sputter. The caramel will immediately seize and harden - do not worry. Return the mixture to low-medium heat, stirring frequently until all the caramel has dissolved.

In a separate bowl, whisk together the egg yolks and cornstarch. Temper the egg yolk mixture with the hot caramel milk, pouring slowly, while whisking constantly with your other hand. Transfer the mixture to a medium saucepan and cook over medum heat, stirring constantly with a wooden spoon. Allow the mixture to come to a low boil, stirring constantly, for 2 minutes. As the cornstarch is brought to heat, the mixture will begin to thicken until it is the texture of pudding. Remove from the heat.

Strain the mixture through a fine-meshed sieve into a large heat-proof bowl. Set the bowl in an ice bath, stirring every 10 minutes or so, until the base has cooled. Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled. Once the mixture has cooled, cover surface with plastic wrap and place in fridge for at least one hour or overnight.

Once cooled, whisk in the cold cream and vanilla extract. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. In the last five minutes of churning, add the finely chopped chocolate. Transfer the ice cream to an airtight container, cover the surface of the ice cream lightly with parchment paper or plastic wrap. Freeze for an additional 4 to 6 hours before serving.

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