Salted Caramel Ice Cream

Instructions

• 1Put 1 cup (200g) sugar in a medium heavy-based saucepan over medium-high heat. Allow the sugar to melt, tilting the pan back and forth, stirring with a wooden spoon if necessary, until the sugar melts and turns golden. Remove from the heat. Add the cream, taking care as the sugar will bubble up and become toffee-like.
• 2Return the pan to the stove top, stir over medium heat for 6-8 minutes or until the sugar dissolves and the mixture is smooth. Remove from the heat, stir in the milk and the sea salt.
• 3Put the egg yolks and remaining ¼ cup (50g) sugar in a heatproof bowl. Using a balloon whisk, whisk until pale and creamy. Pour ½ cup (120ml) of the warm caramel cream mixture over the eggs and sugar and whisk until well combined. Add the remaining caramel cream mixture to the egg mixture, whisking to combine.
• 4Wash and dry the saucepan. Pour the mixture back into the clean saucepan. Stir constantly with a wooden spoon over low heat for 12-15 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
• 5Strain the custard into a clean heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
• 6Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
• 7Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
• 8Scoop into bowls and serve sprinkled with extra sea salt, if desired.
• 9Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.