Salted Caramel Ice Cream
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Step 1 of 5
1 of 5
Warm milk and cream. Heat sugar and water in a heavy pan without stirring until a deep amber caramel forms.
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What you are cooking with
- 500 ml Whole milk
- 300 ml Cream
- 100 g Pasteurised egg yolks
- 180 g Caster sugar
- 40 ml Water
- 40 g Butter
- 3 g Fine sea salt