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Easy Salted Caramel Ice Cream Recipe

Prep

40 mins

Bake

chill in fridge

Serves

3 litres

Difficulty

Medium

About

This salted caramel ice cream recipe is so simple to make and the outcome is simply heavenly to eat! Just mix everything together, put it in tubs, pop it in the freezer and – hey presto – the perfect summertime snack.

made using

Light Brown Soft

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Instructions
Ingredients
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Salted Caramel Ice Cream Recipe

Follow this simple 4-step salted caramel ice cream recipe for the most scrumptious summertime treat!

Step 1

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.

Step 2

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.

TOP 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.

Step 3

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.

TOP TIP

Your salted caramel ice cream will keep for up to 1 week in the freezer – if it lasts that long!

Step 4

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.

TOP TIP

This salted caramel ice cream yields 3 litres, making it the perfect addition to a small summer gathering or picnic!

Ingredients – 5 items

Serving

1

For the ice cream

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

100 g
Fairtrade Golden Caster

Golden caster sugar

100 g
Cream

Double cream

300 ml
Vanilla

Vanilla extract

1 tsp
Eggs

Large eggs

Separated

4

For the salted caramel sauce

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

175 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

175 g
Cream

Double cream

280 ml
Butter

Butter

Unsalted

50 g
Salt-table

Salt

1/2 tsp

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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