Salted Caramel Icecream

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  • 600ml heavy cream
  • 250ml milk
  • 200g sugar (cooked to a dark caramel)
  • ½ tsp sea salt
  • 5 large egg yolks
  • 1 vanilla bean
Cook the sugar to a dark caramel and add half the cream and cook until smooth. Heat milk and remaining cream with vanilla bean. Whip the egg yolks until light and fluffy, add the cream and the caramel and cook over a double boiler until thick. Strain and allow to cool. Freeze the mixture in your ice cream maker. Serve in icecream sandwiches or with poached pears.