Instructions
HOW TO MAKE SALTED CARAMEL ICE CREAM
Follow this simple 4-step salted caramel ice cream recipe for the most scrumptious summertime treat!
- Before making your ice cream you will need to start with the caramel sauce to allow time for cooling. For the caramel sauce place all the ingredients in a saucepan and gently heat until everything is dissolved, stirring as it warms. Bring to the boil and bubble rapidly for 3 minutes, stirring constantly. Set aside to cool.
- For the ice cream pour the cream and vanilla extract into a bowl and whip until soft peaks form. Place the egg yolks in another bowl and whisk until pale and creamy. Fold into the whipped cream.
- Whisk the egg whites in a separate bowl, gradually adding Tate & Lyle Golden caster sugar one spoonful at a time, making sure to whisk between each addition. Whisk until thick and glossy. Then fold into the whipped cream mixture.
- Gently swirl in the caramel sauce to create a nice, marbled effect. Freeze for 6 hours or overnight, until completely frozen. When you’re ready to serve, allow the ice-cream to sit at room temperature for 15 minutes before scooping.
Chef's Tip
- If you don’t have time to make your own salted caramel sauce, simply buy a ready-made pot and add to the ice cream as above.
- Your salted caramel ice cream will keep for up to 1 week in the freezer – if it lasts that long!
- This salted caramel ice cream yields 3 litres, making it the perfect addition to a small summer gathering or picnic!
