Quick Salted Caramel Ice Cream with Salt Toffee Sauce

Why quick?  Because you use a tin of caramel, that's why!  I keep a couple of those Carnation Caramel tins in the cupboard, just in case.  So far, they've gone into Salted Caramel Brownies (elsewhere on this blog), Banoffee Pie (of course) or just been melted and poured over ice cream..... no calories, darling...

My ice-cream loving husband was so happy with this creation, he was later found tenderly cleaning the ice cream bowl, the paddles and the spatula.  Don't you just love it when something works?

Quick Salted Caramel Ice Cream with Salt Toffee Sauce

Quick Salted Caramel Ice Cream with Salt Toffee Sauce

3 egg yolks

1 pint/600ml double or single cream and milk mixed (more cream = richer ice cream)

1oz/25g caster sugar

1 tin Carnation caramel (standard 397g size)

Up to 1tsp salt

Warm the milk/cream in a pan until blood temperature.  Beat the eggs and sugar together in a bowl, add the milk and cream and then pour it all back into the pan.  Stir it gently until it thickens slightly, then allow it to cool.  Pour into an ice cream maker, adding the salt to taste, and caramel and churn until thick.   Taste it again and see if it needs more salt.   There’s so much sugar in the caramel that the ice cream will probably not be particularly solid, so it should be put into a freezer and left for 24 hours to harden.

This makes approx. 1.5litres.  Serve with a hot salt toffee sauce and toasted, chopped hazelnuts scattered over it.  

Salt Toffee Sauce   

3oz/85g soft brown sugar

2oz/50g butter

3floz (85ml) double cream

Up to ½ tsp salt - test before adding it all! 

1oz/25g chopped toasted (skins off) hazelnuts

Make the sauce by combining all the ingredients apart from the hazelnuts in a pan.  Heat, while stirring, until the sugar has melted and the mixture smooth.