This Salted Caramel Ice Cream is seriously dangerous. Its rich, buttery, salty, caramel palate is irresistible especially when topped with the unusual combination of black sesame, sugar and salt.
But don’t thank me. I first experienced this combination at my favourite Sydney restaurant, Ester, and am very pleased to have their recipe. However, Ester make it as a semifreddo which is an un-churned ‘ice cream’ and I prefer it churned, so I have, respectfully, fiddled with their genius and this week pass on our version.
It’s a cook’s dream of course because, like all ice creams, it can be made ahead. I like to transfer it into moulds for a bit of pizzazz and ease of service but simply scooping it into serving bowls will do nicely.
Cheers
Rosie
SALTED CARAMEL ICE CREAM WITH BLACK SESAME SUGAR
Serves 10-12
Ice Cream
300 gm caster sugar
100 ml water
100 gm unsalted butter, cubed
600 ml pure cream
2 teaspoons sea salt flakes
12 egg yolks
300 ml thickened cream
Black Sesame Sugar
50 gm black sesame seeds, lightly toasted
40 gm caster sugar
5 gm sea salt flakes
Place 200gm of the sugar and the water in a saucepan over a low heat and stir until sugar has dissolved. Increase the heat to medium-high and bring to the boil. Without stirring, cook until a dark caramel colour, turning up the heat if necessary and swirling the pan from time to time.
Add the butter cubes, carefully as the caramel might spit, and swirl to combine. Add the 600ml pure cream and sea salt flakes and stir to combine.
Whisk the egg yolks and remaining 100gm sugar together until thick and pale.
Bring the caramel/cream mixture to the boil and, while still whisking, pour the hot mixture into the egg/sugar mix. Transfer to a clean saucepan and cook over a low heat, stirring constantly, until the mixture coats the back of a spoon thickly. Don’t allow to boil.
Strain into a bowl over ice and allow to cool completely. Refrigerate until chilled.
Whisk the thickened cream and fold into the chilled mixture.
Churn in an ice cream machine according to the manufacturer’s instructions. Transfer to individual moulds or a container and store in the freezer.
Sprinkle with Black Sesame Sugar to serve.
TIP: If you don’t have an ice cream machine, transfer the chilled mixture to a flat container until frozen. Place the bowl and blade of a food processor in the freezer. Turn out the frozen mixture and quickly chop into cubes. Place the cubes into the frozen food processor bowl and process until smooth without allowing to melt. Transfer to a suitable container and store in the freezer.