It must be that irresistible savoury/sweet combination that has everyone mad about salted caramel. From dripping provocatively down the face of Nigella on thecover of Stylist magazine to being name checked on every hip restaurant’s dessert menu, it is the flavour du jour. I’d been thinking for a while about making a salted caramel ice-cream and made one this weekend, adapting the River Café's ice cream recipe I normally use. The addition of the caramel made for a slightly richer ice cream which went well with a chocolate soufflé. You need to be really brave with the salt though as when you freeze the mixture the flavours mellow, I used about a tsp but it could take two.
I used this Gordon Ramsey chocolate soufflé recipe which was foolproof, though for some reason I ended up with almost double the mixture!?:
Salted Caramel Ice Cream
- In a large, heavy saucepan combine 400ml Double Cream and 125ml Milk. Heat until just below boiling.
- In a bowl beat 5 Egg Yolks and 80g Sugar slowly for 5-10 minutes until they are pale and thick. Whisk in a little of the warm cream into the mixture to loosen it, then pour it all into the saucepan of cream and place on a gentle heat.
- Stir constantly to stop the mixture from curdling and keep cooking on a low heat until the mixture has thickened to a thin custard consistency and has come to just below the boil. Strain into a clean bowl.
- Place a small, heavy-bottomed saucepan onto the heat and add 50g Caster Sugar. Heat gently and without stirring until the sugar has melted and turned a deep golden. Take off the heat quickly so it doesn’t burn and add 4 tbsp Cream, swirling it around until you have a caramel sauce. Add 1-2 tsp Salt.
- Mix into the bowl of custard and leave to cool before churning in an ice cream maker.
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