- 1 cup white sugar
- 600ml thickened cream
- 2 teaspoons sea salt flakes, crushed
- 6 large egg yolks
- 1/2 cups caster sugar
- 1 cup full cream milk
- Extra sea salt flakes, to serve
- Pour the white sugar into a small clean saucepan and heat over medium heat. Cook, stirring occasionally with a wooden spoon until the sugar melts and turns deep golden. Remove from the heat, carefully pour in 200ml of the cream (sugar will spit a little and turn to toffee). Return pan to medium-high heat, cook stirring constantly for 5-8 minutes until the toffee dissolves and sauce is smooth. Remove from the heat and stir in the salt.
- Place egg yolks and caster sugar into the bowl of a Kitchenaid Stand Mixer fitted with the wire whisk. Mix on speed 4 for 1 minute or until thick and sugar has completely dissolved.
- Reduce speed to 1, gradually add cold milk and mix until well combined. Pour the mixture into a clean saucepan. Heat over medium-low heat, stirring constantly, for about 6-8 minutes until the custard thickens and lightly coats back of wooden spoon or silicone spatula. Do not boil or it may curdle. Remove from the heat, stir in 1 cup (250ml/ 8.5 fl. oz) of the salted caramel. Refrigerate until cold.
- Pour the remaining cream into mixer bowl. Attach the wire whisk and beat cream to soft peaks. Fold into the caramel custard mixture.
- Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
- Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results. Serve immediately drizzled with remaining salted caramel and a sprinkling of sea salt flakes or transfer mixture to a 8 cup capacity freezer safe container. Cover and freeze 2-3 hours or overnight.
TIP Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.
TIP Homemade ice cream is best eaten within 4-5 days and must be stored at -18C or in the coldest section of the freezer.