Salted Caramel Ice Cream

Salted caramel is one of my favourite flavours, so when I found this recipe for salted caramel ice cream, I had to try it straight away. The result was delicious, creamy ice cream with a hint of salt, just the way I like it, definitely a keeper!
All that butter, cream and dark sugar add up to a rather indulgent dessert. But hey, a girl needs to treat herself once in a while, right? Plus, if it's good enough for the Obamas, it's good enough for me!!

Salted Caramel Ice Cream:

Ice cream base
2 1/2 cups double cream
1/2 cup milk
4 large egg yolks
3/4 cup sugar
1 tsp vanilla extract

Add cream, milk and sugar to a medium saucepan. On medium high heat, stirring occasionally, heat the mixture to just before the boiling point and then remove from the heat.
In a separate large bowl, beat the egg yolks until pale yellow. Slowly pour the warm cream mixture in to the eggs, gently mixing as you pour. Return mixture back into saucepan and cook over low heat. Continue to stir and cook until the custard coats the back of a wooden spoon. Don't let the mixture boil. Put your bowl of ice cream base into an ice bath or a sink filled with very cold water to help the cooling process. Refrigerate the ice cream until completely cold.

Caramel
1 1/4 dark brown sugar
1/2 cup double cream
1/4 cup milk
1 1/2 tsp flaky sea salt
1 tsp vanilla extract

Add all ingredients except the vanilla extract to a small saucepan and cook over medium low heat until it starts to boil. Keep at a low boil for about 6 minutes. Remove from heat and stir in vanilla extract. Pour into a bowl and cool it. Once the caramel is at room temperature, add it to the chilled ice cream base and mix together. Freeze it in your ice cream maker according to the manufacturer's instructions.

I've served the ice cream with sliced bananas, dark chocolate and whipped cream turning it into a deconstructed banana split.