In America the delicious combination of salt and caramel is well known and loved. Over the last ten years or so, the Europeans have caught up and this combination is now a universal favourite flavour combination
Ice cream combining these ingredients feels particularly rich and smooth in the mouth. Served with a strong espresso it makes a wonderfully upmarket end to a dinner party.
Start by making caramel. Mix 80g granulated sugar with ¾ teaspoon of Maldon sea salt. Do not use rock salt for this recipe. Sea Salt is far better and Maldon Sea Salt (from Essex UK) is pretty much considered the world’s best.
Heat the sugar in a heavy bottomed frying pan over moderate heat until it melts, stirring gently with a heatproof spoon. Just as the caramel starts smoking, throw in the salt and pour into a greased shallow tray to harden.
Now lets make the Ice Cream base. Simply beat 4 egg yolks into 100g of sugar and set aside. Heat half a pint of mink till it is almost but not quite boiling. Pour this into the sugar/egg mix and beat. Now return this custard mix to the saucepan and heat gently, stirring all the time until it thickens to the consistency of a smooth custard. Now take it off the heat.
When cool, pour in half a pint of cream and a few drops of vanilla essence.
By now the toffee should have set , so break it up into small chunks, add to the custard and either put it into an ice cream maker, or simply freeze, taking it out of the freezer every three hours for a thorough beating until fully frozen.