Caramel Ice Cream

Preparation

Step 1: Make the salted butter caramel

Keep 60 g of sugar aside for the crème anglaise. Pour the remaining 120 g into a saucepan in a thin layer and heat over medium heat without stirring until you get an amber caramel.

Take the pan off the heat, add the salted butter cut into small dice while whisking vigorously, then pour in the warm heavy cream in a steady stream, still whisking: the mixture should become smooth and glossy. Let it cool slightly.

Step 2: Prepare the crème anglaise

Heat the milk with the vanilla extract in a saucepan. Meanwhile, whisk the egg yolks with the reserved 60 g of sugar until the mixture turns pale.

Pour the hot milk over the yolks while whisking, then return everything to the pan. Thicken over low heat, stirring constantly, until the custard coats the back of a spoon (about 83°C), never letting it boil.

Step 3: Combine the two mixtures

Gradually fold the salted butter caramel into the lukewarm custard, whisking gently. Add a pinch of sea salt flakes to bring out the caramel aromas.

Let it cool completely at room temperature, then chill the mixture in the fridge for at least 2 hours: a well-chilled base churns much better.

Step 4: Churn or freeze

Pour the cold mixture into the ice cream maker and churn for 25 to 30 minutes until creamy. Transfer to a container and freeze for at least 3 hours.

Without an ice cream maker, pour it straight into a container and stir with a fork every 30 minutes for 3 hours to break up the ice crystals.

Step 5: Serve well chilled

Take the ice cream out 10 minutes before serving so it softens slightly. Scoop nice balls with an ice cream scoop dipped in hot water.

Serve in coupe glasses, topped with a drizzle of caramel and a few toasted hazelnut pieces for crunch. This ice cream keeps for 1 week in the freezer.