Salted Butter Caramel Ice Cream

Method

1. In a saucepan heat the milk and cream.

2. In another saucepan make the caramel by adding the caster sugar and put on to the heat until it turns into a golden colour. 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. Mix well until all combined.

4. In a bowl, whisk the egg yolks and vanilla extract and slowly pour in 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.

5. Once thickened, pass through a sieve into a bowl and leave to cool.

6. Once cool, pour the mixture into the ice cream machine bowl and churn for 45-60 minutes. Scoop the ice-cream into a suitable shallow container and put into the freezer to set firmer.

7. 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.

8. To serve, scoop the ice-cream into balls and serve in a dessert glass sprinkled with mini vanilla fudge pieces, some pouring cream and garnish with the spun sugar.