Salted butter caramel ice cream

peter jackson

peter jackson

9th November 2011

Salted butter caramel ice cream

make as you would for a direct caramel sprinkle in salt and pour onto tray as thin as poss..


  • caramel
  • 200g sugar
  • 1/2 teaspoon sea salt
  • Ice cream base
  • 1 litre milk
  • 600g sugar
  • 120g salted butter
  • level teaspoon sea salt
  • 500ml heavy cream
  • 10 egg yolks
  • 2 vanilla pods


make as you would for a direct caramel sprinkle in salt and pour onto tray as thin as poss leave to set
have a bowl ready with 500ml of the milk in with a strainer over the top.
Make caramel with the sugar, add the butter and salt, add rest of the milk, cream and vanilla
Whisk egg yolks until thick
make as anglaise cooking to 84 degrees.
Pour through strainer into the milk,
Chill, churn
Break up salt caramel and add right at the end

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