Ok, so we haven’t technically made this ice-cream from scratch, but who cares when it tastes this good!! This recipe uses a salted caramel sauce, and we have to warn you, it’s very addictive. The inspiration for making this salted caramel ice cream came as a result of a dessert we enjoyed during our recent visit to the Mourne Seafood Bar.
- 100g sugar
- 2 tbsp golden syrup
- 2 tbsp water
- 30g unsalted butter
- 80ml double cream
- 1/2 tsp salt
- 1L good quality vanilla ice-cream
1. Begin making the salted caramel:
Before you begin, take the ice-cream out of the freezer to soften while you are preparing the salted caramel sauce. Add the sugar, golden syrup and water to a saucepan and stir to combine. Simmer over a low-medium heat until a dark golden colour. Be careful not to overcook and burn the caramel and avoid stirring frequently.
Caution, this mixture is extremely hot.
2. Make the salted caramel sauce:
Once the dark caramel is ready, add the butter and cream to the saucepan and whisk until evenly combined. The caramel will bubble up once the cream and butter is added. When you are happy that the sauce is whisked well, add the salt and stir. Take the saucepan off the heat and allow the sauce to cool for a few minutes.
3. Combine with the ice-cream to make a salted caramel ice-cream:
Put the ice-cream into a large bowl and chop it up into smaller pieces using a spoon. Pour 3/4 of the sauce over the ice-cream and stir until marbled. Scoop the ice-cream into the tub you plan to re-freeze it in and drizzle the remaining sauce over. Put into the freezer and allow to firm up for a couple of hours before serving.