- Allow the caramel sauce to cool at room temperature rather than in the fridge to prevent it from getting too thick and difficult to mix into the egg custard mixture.
- Any leftover caramel sauce can be stored in the fridge and served with waffles, apple pie and pancakes.
- If you do not have an ice cream maker simply pour the mixture into a freezer proof container and pop into the freezer. Whisk every 1-2 hours until completely frozen.
SALTED CARAMEL TOFFEE CHUNK ICE CREAM
For the ice cream:
- 3 large eggs
- 120g castor sugar
- 1 tsp vanilla extract
- 1 cup full cream milk
- 2 cups single cream
- 120g cream caramel toffees, cut into small chunks
For the caramel sauce:
- 150g castor sugar
- 50ml water
- 125ml pouring cream
- ¼ tsp salt flakes
- 40g butter, cubed
1.) Whisk the eggs and castor sugar together on high speed for 2 minutes. Whisk in the vanilla extract. Set aside.
2.) Heat the milk in a large saucepan until it is just about to reach boiling point. Remove from heat. Whisk about 1/2 a cup of the hot milk into the egg mixture. Pour the egg mixture back into the saucepan with the remaining milk.
3.) Cook the egg custard mixture over a very low heat for 3 minutes while whisking continuously. Remove from the heat and whisk in the cream. Set aside to cool completely.
4.) Prepare the caramel by dissolving the castor sugar in the water over a low heat. Once the syrup begins to bubble you can stop stirring it. Use a pastry brush dipped in water to wash away any sugar crystals that collect around the sides.
5.) Allow the sugar syrup to boil gently for 12-15 minutes or until it turns a deep golden colour. Keep a close eye on the pot as sugar syrup can burn quickly! Remove from the heat and add the cream, salt flakes and butter. Whisk vigorously but carefully as the mixture will bubble up and steam. Continue to whisk until the sauce is smooth. Set aside to cool at room temperature.
6.) Once the egg custard mixture is cool whisk in half a cup of cooled caramel sauce. Pour the mixture into your ice cream maker and churn as per the instructions. Towards the end of churning stir the cream caramel toffees into the ice cream.
10 thoughts on “Salted caramel toffee chunk ice cream”
Your Sister has just come down stairs and pulled up onto my screen your Salted Caramel Toffee Chunk Ice Cream, she wanted me to suffer with her.
The pair of us had to restrain ourselves from licking our screens.
It looks Absolutely Amazing, we can almost smell & taste it.
We are drooling over here in London.
Ha ha, this really made me smile, thanks for your comment. 🙂 Time to make some ice cream then? Summer is on its way after all…
Oh my gosh – I'm drooling too! I went off to the grocery store today in search of caramel toffees. No luck. Where did you find yours? I remember we used to get them in red packets – but they aren't around anymore :(…
Hi there! I used Wilson's Cream Caramels that I found in Pick 'n Pay. I'm pretty sure I've seen them in Checkers too… To be honest, any soft caramel or toffee (even fudge!) will work for this recipe. 🙂 Good luck!
I've been eating those Caramel Squares since a teeny weeny! Ooooh & Ice Cream Dreams -Awesomeness! My hubby would go wild for this mean xoxo
Fudge – YUMMO The Fudge in Cape Town make the most awesome fudge you could even begin to imagine Yummiliciousness
Yes, those caramels are an old favourite for sure! The trouble is trying not to gobble them all up while the ice cream is churning… 😉
Great. Thank you. I'm off to Pick 'n Pay now.
Hope you found them! (Fyi – I noticed this week that Woolies have their own brand of creme caramels too.)