January 12, 2014 by dgarnett2013
Salted Caramel Ice cream: Annie Bell?? Waitrose magazine and adapted by DG
- 120g unsalted butter
- 130g Golden caster sugar
- ¾ tsp sea salt
- 90ml double cream
- 580ml milk
- 7 medium egg yolks
- 30g Golden Caster sugar
Put the butter, sugar, salt and 2 tabs water in a medium saucepan and simmer over a medium to low heat for 8 – 10 mins, stirring occasionally until the mixture changes colour from pale straw to golden and appears condensed.
Remove the pan from the heat and stir in the cream; it will splutter. Pour the caramel into a large bowl, cover and leave to cool for 30 mins.
Bring the milk almost to the boil in a small saucepan. Meanwhile beat the egg yolks and sugar together in a large bowl, then whisk in the hot milk. Wash the milk saucepan.
Put the egg and milk mixture back in the clean saucepan and heat over a low heat, stirring gently for about ten mins, until the mixture coats a wooden spoon (make a channel with your finger and if mix keeps to either side of the channel, it’s done).
Sieve the custard onto the caramel and whisk to blend the two together. Cover the bowl with clingfilm and leave to cool.
Freeze in ice cream maker or freezer.
Made on Pip’s birthday