Salted Caramel Crunchie Ice Cream
User Reviews
4.9
51 reviews
Excellent
Salted Caramel Crunchie Ice Cream
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Salted Caramel Crunchie Ice Cream - lush dairy salted caramel ice cream studded with honeycomb and chocolate from the Crunchie bars - just sublime!
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Ingredients
- 90 g Light Brown Muscovado Sugar
- 50 g unsualted butter
- 300 ml warm semi skimmed milk
- 2 eggs
- 65 g caster sugar
- 1 tsp vanilla paste
- 300 ml double cream
- ½ tsp maldon salt flakes
- 2 Cadbury's Crunchie bars chocolate covered honeycomb
Instructions
- Place the Muscovado sugar and butter in a pan and heat until melted.
- Allow to bubble for 1 minute.
- Add the warm milk, stirring until gently heated through.
- Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
- Use a sieve to strain the mixture back into the pan.
- Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or will curdle). It should just coat the back of a spoon.
- Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
- Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
- Once the custard has cooled mix in the cream and salt flakes and put in the fridge for at least 10 minutes.
- Chop up the Crunchie bars into small nuggets (if you do this any earlier they just start to melt).
- Pour the ice cream mixture into an ice cream maker, switch on and then pour the Crunchie pieces down the shoot in order to mix them in.
- Once the ice cream is ready, spoon it into a suitable container (if you can wait) and allow it to freeze fully for a few hours before serving.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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