Really I’m supposed to be the healthy chef, the Goodness Guru is my official title. I’m constantly lecturing people about the evils of sugar – even guests I have to admit. Oh dear. But even I have to admit that this is the most tempting creamy gooey icecream and the little bites of salt just seem to highlight the flavours.
It does take a bit of skill or timing. I use my Thermomix to help me control times and temperatures. But if you aren’t lucky enough to have one of these magic machines just go gently and patiently with the heat and you’ll be okay.
I serve this with chocolate tuile at the lodge which add a fancy and festive touch as well as a welcome little crunch. But let’s leave that higher grade stuff to another day?
Recipe – Salted Maple Caramel Ice Cream
Place a metal container with a lid into the freezer to cool.
300g raw sugar – grind it down to the consistency of castor sugar, or you can use golden castor sugar.
50g maple syrup – the 100% stuff obviously preferable
50g unsalted butter
2 tsp vanilla extract – I use the whole pods and this is definitely a distinguishing factor.
2 tsp course sea salt
100g full cream milk
500g cream
4 eggs
Place sugar, syrup and butter in a pot and melt slowly. Stir occasionally with a wooden spoon – about 15min. Should form a dark caramel consistency but not bubble or boil. (Thermomix – 100deg/10min/Sp1)
Add salt, cream and milk and whisk together. Keep whisking and add eggs one at a time (Thermomix – Sp4).
Pour into the cold container and freeze for 3-4 hours. When partially frozen, blend again to break up crystals and ensure a smother ice cream. Freeze again overnight. It’s a gooey creamy delicious icecream that’s worth the effort and the calories mmmmm….
