Salted caramel is a delicious hybrid of salty sweetness, and it is so popular at the moment. There is something about the flavour that sends your taste buds, and brain, into celestial confusion. This is a must try…

ingredients - for the ice cream

  • 100ml water (or toffee vodka - but do see tip2 below)
  • 100g caster sugar
  • 500ml double cream 

for the salted caramel 

  • 100g caster sugar
  • 2tbsp water
  • 75g salted butter
  • 100g double cream
  • 1/2tsp flaky sea salt 

method 

  1. Line a loaf tin with cling film.
  2. To make the ice cream, place the water and sugar into a saucepan and bring to the boil, do not stir. Allow to boil for one minute, ensuring the sugar is dissolved - don’t stir - then remove from the heat and allow to cool. 
  3. When the sugar syrup is completely cool, add to the cream in a large mixing bowl and whisk to soft, lazy peaks. Place to one side for later. 
  4. To make the salted caramel, place the sugar and water into a saucepan and place over a high heat. Allow to boil viciously until the syrup becomes thick and dark amber. It is important that you do not stir the pan at any stage as this will turn the caramel into a useless pile of crystals. 
  5. Once the caramel is the amber colour, remove from the heat and quickly add the diced butter and swirl the pan around to make it melt and amalgamate with the sugar. Now add the cream and swirl the pan until you have a beautiful caramel. Now you may stir. Place back on to the heat, add the salt, and allow to boil for a minute. Allow to cool. 
  6. Once the caramel is cooled you need to assemble your ice cream. Place a third of the cream mixture into the loaf tin, and top with a third of the salted caramel. Repeat this layering process until both caramel and cream are used. Wrap in cling film and place into the freezer. Freeze overnight. 

Tip 1: The salted caramel also makes a devourable filling for a chocolate or plain sponge cake. 

Tip 2: Rather than just water, for the sugar syrup in stage 2, you could use toffee vodka. Just make sure the sugar dissolves into it, but do not allow this to boil.