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  • Oct 15th 2019
  • 0 comment

Prep time: 30 minutes plus chill time

Cook time: 8 minutes


  • 330 g sugar, divided
  • 600ml heavy cream
  • 2 teaspoons sea salt flakes, crushed
  • 6 large egg yolks
  • 250ml whole milk
  • Extra sea salt flakes, to serve


  1. Add 220 g sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally with a wooden spoon until the sugar melts and turns deep golden.
  2. Remove from the heat, carefully pour in 200ml of heavy cream (sugar will bubble a little and turn to toffee). Return pan to medium-high heat, cook stirring constantly for 5 to 8 minutes until the toffee dissolves and sauce is smooth. Remove from heat and stir in salt.
  3. Attach wire whip to KitchenAid Stand Mixer. Add egg yolks and remaining 110g sugar to mixer bowl. Turn to speed 4 and mix 1 minute or until thick and sugar has completely dissolved. Reduce to Stir speed, gradually add milk and mix until well combined.
  4. Pour the mixture into a clean saucepan and heat over medium-low heat, stirring constantly, for about 6 to 8 minutes until the custard thickens and lightly coats back of wooden spoon. Do not boil or it may curdle.
  5. Remove from heat and stir in 250ml of the salted caramel. Refrigerate until cold.
  6. Attach clean wire whip and bowl to mixer and add remaining cream. Turn to speed 8 and whip until soft peaks form. Fold into caramel custard mixture.
  7. Attach KitchenAid Ice Cream Maker attachment to mixer.  Turn to Stir speed, pour mixture into freeze bowl and churn for 20 minutes or until soft set.
  8. Serve immediately drizzled with remaining salted caramel and a sprinkling of sea salt flakes or for a firmer texture, transfer to an air-tight container and freeze for several hours.