Salted Caramel Crunchie Ice Cream
User Reviews
4.9
Salted Caramel Crunchie Ice Cream
Description
This ice cream starts with a custard base where muscovado sugar and unsalted butter are gently melted and heated, developing a deep caramel taste. Warm milk is added and combined with beaten eggs and caster sugar, then cooked gently until the custard thickens enough to coat the back of a spoon without boiling. Vanilla paste adds fragrance to the mix.
Once cooled, the custard is folded into lightly whipped double cream, providing richness and a smooth, soft texture. Maldon salt flakes are incorporated to add a subtle salty contrast that brightens the caramel flavor. Chopped Crunchie bars—chocolate-covered honeycomb candy—are added just before freezing to deliver crunchy caramel pieces dispersed throughout the ice cream.
This ice cream is best served after sufficient freezing time to set, offering a creamy cold dessert with a balance of sweet caramel, a hint of salt, and crunchy honeycomb texture. It can be scooped for individual servings or accompanied by simple toppings.
Ingredients
- 90 g muscovado sugar light brown
- 50 g butter unsalted
- 300 ml milk warm, semi skimmed
- 2 egg
- 65 g caster sugar
- 1 tsp vanilla paste
- 300 ml cream double
- ½ tsp maldon salt flakes
- 2 Crunchie bars chocolate covered honeycomb, Cadbury's brand
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.
User Reviews
Overall Rating
4.9
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