Prep
40 minsBake
chill in fridgeServes
3 litresDifficulty
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.
Watch video instructions or scroll for step-by-step
Salted Caramel Ice Cream Recipe
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.
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.
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!
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
1
For the ice cream
Fairtrade Tate & Lyle Golden Caster Sugar
Golden caster sugar
Double cream
Vanilla extract
Large eggs
Separated
For the salted caramel sauce
Tate & Lyle Fairtrade Light Brown Soft Sugar
Tate & Lyle Fairtrade Light Brown Soft Sugar
Double cream
Butter
Unsalted
Salt
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Find out more at the link in bio.
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Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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