Salted Caramel Ice Cream
·Make the caramel
Melt the sugar into a caramel, stir in the butter, then gradually pour in the hot milk, stirring constantly. Let the caramel dissolve completely.
Prepare the custard mixture
Meanwhile, whisk together the egg yolks, flour and salt. Pour a little of the hot milk into the egg yolk mixture, whisk to combine, then pour it back into the caramel milk. Cook over heat, stirring constantly with a whisk, until the mixture reaches the consistency of a thin pudding.
Cool the mixture
Take off the heat, stir in the vanilla extract and cream, and let it cool completely.
Freezing 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 lovely to add a good-quality fruit jelly to the ice cream. I've become quite obsessed with Leone fruit jellies — they contain no artificial colourings and eating them feels like biting into concentrated fruit.