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.
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!
Baking with Golden Caster
Was your ice cream tasty?