Ready Time: 30 mins
Preparation Time: 15 mins + Churning Time
Cooking Time: 15 mins
Serves:
Ingredients
- 1½ cups (375ml) milk
- 7 egg yolks
- ¾ cup (165g) white sugar
- 300ml pouring cream
- ¾ teaspoon fine sea salt
Method
- Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
- Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
- Combine sugar and water in a saucepan and stir over low heat until the sugar has softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream. Note: Mixture may splatter at this stage.
- Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon.
- Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
- Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.
- Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.