Salted Caramel Ice Cream

Ingredients

500g Caster Sugar

500ml Double Cream

1 x Vanilla Pod

300ml Full-Fat Milk

3 x Eggs

1 x Salthouse Himalayan Salt Block

Method

For the caramel:

300g caster sugar

300ml double cream

Heat sugar in pan until it caramelises

Pour in the cream and stir until the sugar dissolves

Remove from heat

Stir in the seeds of one vanilla pod

For the Custard:

To another bowl, add 300ml full-fat milk

200ml double cream

Slowly bring up to a medium heat

Add 200g caster sugar

Whisk together 3 eggs

Slowly add the mixture to the eggs and whisk constantly

Place the custard back on to a medium heat and stir

Remove custard from the heat and stir in the caramel

Freeze for three hours

Fold partially frozen mixture over refrigerated salt block

Place into container and freeze for six hours