This extremely delicious salted caramel was made for a modern version of the retro classic banana split.
Salted caramel ice cream
4-6 servings
Caramel:
100 g sugar
25 g salted butter
2 tbsp heavy cream
Ice cream base:
250 ml whole milk
150 ml heavy cream
50 g sugar
4 egg yolks
A pinch of salt
Caramel:
In a small sauce pan melt the sugar to a light and golden caramel over medium heat. Remove from the heat. Add the butter and stir to combine. Then add the cream. Put the sauce pan back on medium heat and stir for a couple of minutes, until the caramel is well combined.
Ice cream base:
In a sauce pan bring milk and cream to boiling point. In a bowl whisk together egg yolks and sugar until light and fluffy. Pour the boiling milk over the caramel and whisk well to combine. Then quickly pour the caramel milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Cool down the ice cream mixture completely before churning it in the ice cream machine.
