Additional Ingredients

100 grams

Golden Caster Sugar (Billington's)

Further Additional Ingredients

	Cream pouring to serve
	Fudge Pieces mini, vanilla

How to make Salted Butter Caramel Ice Cream

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1. To make the ice-cream, in a saucepan heat the milk and cream. In another saucepan make the caramel by adding the caster sugar and put on to the heat until it turns into a golden caramel
2. Add the salted butter and stir until smooth and glossy
3. Slowly pour in the milk/cream mixture a little at a time taking care when pouring as the mixture bubbles up
4. Stir and mix well until all the ingredients are well combined
5. In a bowl, whisk the egg yolks and slowly pour the cream caramel mixture. Return the mix back into the pan and gently heat to thicken and form a light custard or until it coats the back of a spoon
6. Once thicken, pass through a sieve into a bowl and leave to cool
7. Once cool, pour the mixture into the ice cream machine bowl and churn for 45-60 minutes. Remove the ice-cream and put into a suitable shallow container and put into the freezer to set firmer
8. For the spun sugar, put the sugar in a pan and place on the stove to heat. Let the sugar melt gently until it turns into a dark caramel. Take off the heat and leave to cool slightly. Dip a spoon and pull the sugar into thin hair like strands and shape creatively
9. To serve, scoop the ice-cream into balls and serve in a dessert glass sprinkld with mini vanilla fudge, some pouring cream and garnish with the spun sugar

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