Salted caramel ice cream

Makes about 1 litre Desserts and puddings

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Method

Pour the milk and 70ml of the cream into a heavy-based saucepan and bring to a simmer. Meanwhile, beat the egg yolks with 3tbsp of the sugar in a bowl. When the creamy milk begins to bubble around the side of the pan, remove from the heat and slowly trickle on to the sugary yolks, whisking constantly.

Pour the mix back into the pan. Add the salt, then stir over medium heat until the mixture thickens to a custard that lightly coats the back of the wooden spoon. Strain the custard through a fine sieve into a wide bowl. Leave to cool, stirring occasionally to prevent a skin forming.

Meanwhile, tip the remaining sugar into a heavy-based pan and place over high heat. Heat the remaining cream in a small saucepan. When the sugar begins to melt and caramelise around the edges, tilt the pan from side to side so the sugar melts and caramelises evenly. Once the caramel is golden brown, take the pan off the heat. Carefully pour in the warm cream – stand back as the hot caramel will spit as it comes into contact with the cream – and swirl to mix together. If there is any hardened caramel, return the pan to heat and stir until the sauce is smooth. Leave to cool, then strain the sauce through a fine sieve into the bowl containing the custard. Stir to mix well.

Pour the mix into the bowl of an ice-cream machine and churn until softly set. Scrape the ice cream into a freezer-proof container, cover and freeze until firm.