Creamy salted caramel ice cream, studded with chunks of chewy salted caramel.
Ice cream is one of my great weaknesses, I always struggle to resist the temptation to buy a tub at the supermarket, and when on holiday I buy a scoop of gelato at every opportunity! I got my ice cream maker for Christmas last year, and since then I have been making delicious ice cream at home!
This is easily one of the best ice creams I have made yet, the mascarpone and salted caramel go together perfectly to make a really satisfying moreish dessert.
As promised, this is the first of a few recipes using my salted caramel sauce and salted caramels. You will need both to make this recipe, but you could just make the caramel sauce, and swap the caramel chunks for a salted caramel sauce swirl.
If you don’t have an ice cream maker, you can always skip that step and put the mixture straight into the freezer, it will just take a while longer to set.
Variations: Some chocolate chunks would be a nice addition to this ice cream, or some cinnamon!
Ingredients: Makes around 1 pint.
- 2 Eggs
- 150g Caster Sugar
- 250ml Double Cream
- 2tbsp Salted Caramel Sauce
- 125g Mascarpone Cheese
- 2tbsp Finely Chopped Salted Caramels
Whisk together the eggs and sugar until light and fluffy.
Pour in the double cream and continue to whisk for around 5 minutes, until the mixture begins to thicken.
Spoon in the mascarpone and salted caramel sauce, whisk briefly until incorporated.
Pour the mixture into an ice cream maker and churn until semi-frozen.
Stir in the salted caramel pieces, making sure they are evenly distributed.
Transfer to an airtight container and leave in the freezer for at least 3 hours.
Serve two large scoops in a bowl with some salted caramel sauce drizzled over the top, delicious!