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
- 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.
- 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.
- 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.
- 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.
- Remove from heat and stir in 250ml of the salted caramel. Refrigerate until cold.
- 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.
- 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.
- 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.