ready in 13 h.
- ⅞ cup granulated sugar
- 0.333 cup butter (cubed)
- ½ cup double cream
- 1 teaspoon Sea salt flake
- ½ teaspoon vanilla extract
- Ice cream
- 1 cup double cream (48% fat)
- 1 cup milk
- 0.333 cup caster sugar
- 1 teaspoon vanilla extract
- 1 ⅔ cups plain Dark chocolate (or milk chocolate)
How healthy are the main ingredients?sugar
Put the sugar in a saucepan over a medium heat, stirring continuously. The sugar will firstly form lumps and then melt into a liquid. Heat until it is an amber colour. Add the butter very carefully as the mixture will splutter. Stir until the butter has completely melted. Slowly pour in the cream, taking care, as again the mixture will splutter. Boil the mixture for 1 minute. Remove from the heat and stir in the salt and vanilla extract. Cool and then pour into a jar and store in the fridge.
To make the ice cream put all the ingredients, except the chocolate into a bowl. Whisk together until the sugar has dissolved. Pour into an ice cream machine and churn according to instructions.
Fill lolly moulds with spoonfuls of the ice cream, alternating with a drizzle of salted caramel sauce. Freeze overnight until solid.
Put the chocolate into a bowl over a pan of hot, but not boiling water. Stir until melted and then remove from the heat. Cool until lukewarm. Remove one ice cream at a time from the freezer. Remove from the mould. Spoon over the melted chocolate, shake off any excess and place on a piece of baking parchment and return immediately to the freezer. Repeat with the remaining ice creams.