I do love fro-yo, but I've tried it with salted caramel and wasn't totally happy with the taste. This simple to make ice cream is a bit of a cheat but, hey, its quick and easy and tastes delicious. Great in a cone, in a bowl or straight out of the tub! However, if you want something extra special, serve it alongside my honey and apple bakewell.
Ingredients
Ice cream
500ml double cream
397g can condensed milk
Salted caramel
30ml tap water
125g caster sugar
160ml double cream
1/2 tsp vanilla extract
1/2 - 1 tsp sea salt (to suit your taste)
You will also need an old ice cream tub or a freezer proof container
Directions
First, make the salted caramel.
Place the water and sugar into heavy based saucepan.
Bring to the boil and continue to gently boil for 3-4 minutes.
Swirl the pan whilst the mixture gently boils (resist the temptation to stir with a spoon) until all of the sugar melts and it is golden amber in colour.
Remove the pan from the heat.
Add the cream, vanilla extract and salt to the pan (it may splutter a little!) , and stir until you have a smooth caramel.
Return the pan to the heat for a further 3-4 minutes to allow the sauce to thicken.
Decant the sauce into a jug/bowl (You can use this as a pour over sauce - delicious over steamed sponge puddings!).
Allow the sauce to cool completely (very important).
Next, make the ice cream by placing the double cream into a mixer with the whisk attachment fitted (or use a hand whisk). Whisk until peaks are formed (DON'T OVERWHISK!).
Add the condensed milk and then whisk briefly to combine.
Transfer the mixture to a freezer-proof container and drizzle over the cooled salted caramel.
Use a skewer to marble the salted caramel through the ice cream.
Place in the freezer for at least 4 hours.
Remove from the freezer and allow to soften at room temperature for 15 minutes before serving.
I challenge you not to eat it straight out of the tub!
*For an extra bit of crunch, mix 80g pistachios with 1tsp egg white and 20g demerara sugar.
Cook the nuts in a frying pan, over a medium heat, for 2-3 minutes, stirring half way.
Transfer the candied nuts onto a plate and allow to cool.
Sprinkle the candied nuts over the top of the ice cream.