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Cooking
Salted Caramel Ice Cream
· 4 servings
Making the caramel
Melt the sugar into a caramel, stir in the butter, then gradually pour in the hot milk, adding it little by little. Let the caramel dissolve completely.
Preparing the custard base
Meanwhile, whisk the egg yolks together with the flour and salt. Pour a little of the hot caramel milk into the egg yolk mixture, whisk well, then pour it back into the pan with the rest of the caramel milk. Cook over heat, whisking constantly, until the mixture reaches the consistency of a thin pudding.
Cooling down
Remove from the heat, stir in the vanilla extract and cream, and let the mixture cool completely.
Tip
Pour the mixture into an ice cream maker, or transfer it to the freezer. If you're not using an ice cream maker, whisk the mixture as often as possible while it freezes.
Serving tip
When serving, it's fantastic to add some good-quality fruit jelly to the ice cream. I've become a bit obsessed with Leone fruit jellies – they contain no artificial colors and eating them is like biting into concentrated fruit.