Prep time: 30 minutes Cook time: 8 minutes Makes 1 litre
- 1 cup white sugar
- 600ml thickened cream
- 2 teaspoons sea salt flakes, crushed
- 6 large egg yolks
- 1/2 cups caster sugar
- 1 cup full cream milk
- Extra sea salt flakes, to serve
1. Pour the white sugar into a small clean saucepan and heat over medium heat. Cook, stirring occasionally with a wooden spoon until the sugar melts and turns deep golden. Remove from the heat, carefully pour in 200ml of the cream (sugar will spit a little and turn to toffee). Return pan to medium-high heat, cook stirring constantly for 5-8 minutes until the toffee dissolves and sauce is smooth. Remove from the heat and stir in the salt.
2. Place egg yolks and caster sugar into the bowl of a Kitchenaid Stand Mixer fitted with the wire whisk. Mix on speed 4 for 1 minute or until thick and sugar has completely dissolved.
3. Reduce speed to 1, gradually add cold milk and mix until well combined. Pour the mixture into a clean saucepan. Heat over medium-low heat, stirring constantly, for about 6-8 minutes until the custard thickens and lightly coats back of wooden spoon or silicone spatula. Do not boil or it may curdle. Remove from the heat, stir in 1 cup (250ml/ 8.5 fl. oz) of the salted caramel. Refrigerate until cold.
4. Pour the remaining cream into mixer bowl. Attach the wire whisk and beat cream to soft peaks. Fold into the caramel custard mixture.
5. Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
6. Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results. Serve immediately drizzled with remaining salted caramel and a sprinkling of sea salt flakes or transfer mixture to a 8 cup capacity freezer safe container. Cover and freeze 2-3 hours or overnight.
TIP Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.
TIP Homemade ice cream is best eaten within 4-5 days and must be stored at -18C or in the coldest section of the freezer.