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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.

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Light Brown Soft

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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:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
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