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Salted Caramel Ice cream

A recipe from

Summers here, and its baking in Cape Town! All the more reason to make some delicious salted caramel ice cream.

Salted caramel ice cream

Makes 2 litres

500ml fresh cream
1 x 385g tin condensed milk
4 extra-large eggs, separated
125ml salted caramel

Making the ice cream
In a large glass bowl, whip the cream to stiff peak. In another bowl, whisk together the condensed milk, egg yolks and salted caramel. Fold this into the whipped cream.

Whisk the egg whites to stiff peak and fold into the salted caramel mixture.
Pour into a large container and freeze for 5 hours.

Styling tip: Scoop balls of ice cream into large sugar cones and top with salted caramel popcorn.

Salted Caramel

Salted caramel
Makes 350ml

100ml golden syrup
75g butter
75g Demerara sugar
75g castor sugar
125ml double thick cream
10g Maldon salt

To make the sauce
Place the syrup, butter and sugars in a small pot and bring to the boil.

Remove from the heat and add the cream and salt. Return back to the heat and simmer for 2 – 3 minutes. Pour into sterilized jars and set aside to cool and thicken.