Salted Caramel Ice Cream by Tenina Holder

Recipe's preparation

• 200 g raw sugar


• 50 g 100% maple syrup


• 50 g unsalted butter


• 2 tsp Heilala vanilla bean paste


• 2 tsp pink salt flakes


• 100 g whole milk


• 500 g cream


• 4 eggs


• 150 g dark choc






1 Place sugar into Thermo bowl and mill 15 sec/speed 9[/i].



2 Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1[/i].



3 Add salt, cream, milk and whisk together 30 sec/speed 5[/i].



4 Add eggs and beat 20 sec/speed 4[/i].



5 Cook 5 min/80ºC/speed 4[/i].



6 Pour into cold metal tin and freeze.



7 After 3-4 hours when partially frozen, remix 1 min/speed 5[/i] to give a creamier consistency.



8 Fold through chocolate chunks after remixing few sec/Reverse + speed 1[/i].



9 Return to cold tin and freeze for up to 12 hours before serving.



10 It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.