This, I think, is one of the best things I’ve ever tasted. I’m sorry, but today I’m patting myself on the back for making one of the best ice-cream flavours ever. When I first tested out this recipe I think my eyes literally rolled back into my head when I had the first spoonful – it is totally off-the-hook bonkers delicious. Yes I know, I’m tooting my own horn but whatever, I’m totally giving myself a poppin’ today. Enough said….
Salted caramel ice-cream with crumbled meringue
Makes about 1 litre
What you need:
For the meringue
- 100 g egg white
- 150 g icing sugar
For the ice-cream
- 1 cup sugar
- 2 cups heavy cream
- 1-2 tsp sea salt (I used 1 1/4 tsp)
- 1/2 tsp vanilla extract
- 1 cup full-fat milk
- 2 eggs plus 2 egg yolks
What to do:
Preheat the oven to 90C/195F
To make the meringue, in an electric mixer with the whisk attachment beat the egg whites with a tablespoon of the icing sugar until soft peaks form. Make sure your bowl is super clean otherwise the egg whites won’t whip. I normally just wipe the bowl prior to using with some vinegar or lemon juice. Add the rest of the icing sugar and whip until firm peaks form. Spoon the meringue into about 8cm rounds onto a baking tray lined with baking paper. I use a bit of the meringue mixture on each corner to secure the paper to the tray so it doesn’t move around. Bake for about 3 hours or until completely dried. The smaller your meringue’s the less time they will need. If they are ready they should easily come off the baking paper and be hard on the bottom. Leave to cool.
Once cooled, crumble the meringue into small pieces.
To make the salted caramel, put 3/4 cup of sugar into a frypan and stir until starting to melt then swirl the pan to allow the sugar to melt evenly. Once the sugar has become a dark golden colour add 1 cup of the cream. Don’t freak out, it’s going to go a little crazy, just keep stirring until the sugar has melted into the cream.
Whisk the eggs and the yolks in a bowl.
In a saucepan heat up the rest of the cream with the milk and the rest of the sugar until it has come to the boil. While whisking the egg mixture, very slowly drizzle in the milk/cream mixture and then pour it back into the saucepan. Heat, stirring constantly with a wooden spoon until it has thickened to a custard consistency. You should be able to drag your finger across the back of the spoon and it should leave a distinct line across the spoon. If you have a thermometer the temperature of the custard should be at 170C/340F.
Pour the custard into a large bowl and then stir through the salted caramel mixture until thoroughly combined. Refrigerate until completely cool.
Following the instructions of your ice-cream maker, churn the custard mixture and before pouring into a container to freeze stir through the crumbled meringue.
I dare you not to eat the entire tub in one session….