Salted Caramel Ice Cream
2 cups milk
1 ½ cups sugar
4 tbsp salted butter
3/4 tsp sea salt (use a good sea salt like Maldon or Fleur de Sel)
1 cup cream
5 large egg yolks
¾ tsp vanilla extract
Firstly, line a baking tray with a sheet of baking paper.
Spread sugar evenly in medium sized heavy based saucepan.
Heat sugar over moderate heat and allow the sugar to caramelise.
sprinkle in ¾ tsp salt without stirring and pour caramel on baking sheet immediately.
Tilt and swirl baking tray to spread and form as thin a layer of caramel as possible.
Set aside to harden and cool.
For Ice Cream
Place 1 cup milk in bowl set over ice bath.
Meanwhile, caramelise 1 ½ cups sugar. Stir in butter and salt.
Whisk cream in gradually then stir in 1 cup of milk.
In a separate bowl, whisk egg yolksand gradually pour some of the warm caramel mixture over the yolks.
Scrape warmed yolk mixture back into the saucepan and cook custard until mixture thickens.
Pour custard through strainer into milk set over ice bath. Add vanilla then stir until mixture has cooled down.
Freeze mixture in ice cream maker.
While mixture is churning, crush hardened caramel praline in a mortar and pestle or with a rolling pin. It is really your choice how fine you want to have your praline.
Once ice cream is churned, quickly stir in crushed caramel then chill in freezer.