Cheat’s Salted Caramel Ice Cream

Last time my big sister came to visit I put a lot of time and effort into making the ice cream she wanted before she ate about a spoonful and declared it “too sweet.” As you can imagine, I was quite annoyed.

 

Usually I don’t go for “cheat” recipes but I wasn’t going to make the same mistake again so I wanted to make something quick and easy but suitably impressive. And delicious. And delicious it was! No one realised that it was not as it seems.

It’s probably a bit grand to call this a recipe, it’s barely a glorified serving suggestion but anyway, here’s how to do it.

  1. Get a tub of fancy fresh custard. Not the yellow stuff made from powder. I used Waitrose’s seriously creamy Madagascan vanilla custard.
  2. Pour custard into ice cream machine and churn. 20160315_182053If you don’t have a machine, pour it into a shallow tub (with a lid) and put it in the freezer. Take it out every hour and give it a good stir to break up any ice crystals. It could take 4 or more hours depending on your freezer, the size of your tub, etc.
  3. Get hold of some caramel or dulce de leche. You could make it yourself by putting an unopened tin of condensed milk into a pan of boiling water for 2 hours. Or buy it; Carnation do a good one as do Bonne Maman (that’s the one I used). For a 500g tub of custard I used 3 heaped tablespoons of caramel. Add a good pinch of salt to the caramel and stir it in properly. 20160315_184254Give it a little taste. Try not to eat it all now.
  4. By now your custard should be vanilla ice cream. Get a freezer tub and put a layer of ice cream in the bottom. Drizzle on some caramel and repeat until you’ve used everything up. Pull a table knife through it a few times to give it a fancy marbled look.
  5. Put the ice cream back in the freezer for at least 30 min to harden up before you serve it. Make sure you chuck all the evidence away.
  6. Serve and enjoy the compliments. ..20160315_201353

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Cheat’s Salted Caramel Ice Cream

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