Cookbook

11
Salted Caramel
Ice Cream
1
Prep  minutes / Cook  minutes
2
Makes L
½ cups (ml) milk
 egg yolks
¾ cup (g) white sugar
ml pouring cream
¾ teaspoon fine sea salt
Method
Place milk into a medium heavy-based saucepan.
Heat until milk just starts to simmer.
Meanwhile, turn mixer to CREAMING/BEATING setting
and beat egg yolks for  minutes, until pale and thickened.
Once milk is hot, slowly whisk the milk into the eggs.
Set aside.
Combine sugar and water in a saucepan and stir over low
heat until the sugar has started to dissolve. Increase heat
to a medium-high heat. Using a pastry brush dipped in
clean water, brush down sides of saucepan with a clean, wet
pastry brush to dissolve any sugar crystals and cook without
stirring until the toee starts to turn a rich golden colour.
Remove from heat and carefully pour in cream.
Note
Mixture may splatter at this stage.
Return mixture to a low heat and stir until any lumps have
dissolved. Add egg mixture and salt and cook, stirring until
mixture coats the back of a wooden spoon.
Pour mixture into a heatproof bowl, cover and refrigerate
until well chilled.
Once chilled pour into ice cream bowl. Set ice cream maker
to desired setting and churn.
Once mixture is frozen transfer to a freezer safe container
and freezer for up to  week.
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