The ‘secret’ ingredient in this salted caramel ice cream? A homemade salted caramel sauce, which will make it hard for you to stop at one scoop.
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Combine the cream, milk, vanilla bean and seeds in a saucepan over medium heat. Bring to a simmer, then remove from heat. Discard the vanilla bean.
Use an electric mixer to whisk the egg and sugar in a heatproof bowl for 8-10 mins or until light and fluffy (the mixture should form ribbons when the beaters are lifted). Gradually add the milk mixture in a slow, steady stream until well combined.
Transfer the egg mixture to a clean saucepan over low heat. Cook, stirring, for 15-20 mins or until custard thickens and coats the back of the spoon (alternatively, stir until custard reaches 80°C on a sugar thermometer). Cool completely. Strain mixture through a fine sieve into a metal cake pan. Place in freezer for 6 hours or until frozen.
Coarsely chop the ice cream and place in a food processor with half the salted caramel sauce. Process until smooth. Return the mixture to the cake pan and drizzle with remaining salted caramel sauce. Use a round-bladed knife to marble. Place in the freezer for 6 hours or until frozen.
Stand ice cream at room temperature for 5-10 mins before serving.
*Add the finishing touches to this recipe with our Salted Caramel Sauce.