Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
500 ml double cream
150 ml whole milk
150 g condensed milk sweet
4 eggs large yolk only
Salted Caramel half for Topping
75 g dark soft brown sugar
75 g golden syrup
125 tbsp double cream
75 g butter salted
1/2 tsp sea salt fine
Place all the salted caramel ingredients into a saucepan, on a med heat, stirring all the time, bring to a simmer, turn down to low heat to a rolling simmer for 2 mins, turn off the heat & keep stirring for another minute to stop it catching on the bottom.
Place milk, cream, condensed & milk in a saucepan.
Place yolk into a bowl large enough to hold the cream/milk later.
Heat the milk/cream mixture stirring all the time to stop it catching on the bottom, use a thermometer & when it reaches 76'c turn off the heat then pour a little into the yolk & whisk hard, repeat a little at a time until you have used about half the hot milk/cream mixture, then pour the rest in & whisk, add half salted caramel keep the other half as a topping sauce cover & allow to cool , then put in the fridge to go cold.
Pour cold ice cream mixture into an ice cream maker & churn until stiff, spoon into a plastic lidded container & freeze for a few hour before serving.
Suggestion & Tips
When mixing in salted caramel you can test taste as you go by adjusting the amount to your taste.