Through
today’s window is my new vice - salted caramel ice-cream. I discovered
this in a certain large supermarket just before Christmas and it is
heavenly. Strangely, salt with caramel seems to be a very modern flavour; according to those who track such things, it first appeared in this country only about ten years ago, when an inventive chap called Gerard
Coleman of Artisan du Chocolat devised sea-salt caramels: little salty
toffees covered in dark chocolate and dusted in cocoa. I’ve yet to try
one of these, but I hope it won’t be long before I get the chance. In
the meantime, the ice-cream is pretty darn good!
- 75g best quality unsalted butter
- 50 g soft light brown sugar
- 50 g caster Sugar
- 50g golden syrup
- 125ml double cream
- half to one-and-a-half teaspoons fleur de sel*
Step 1: Melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
Step 2: Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
Step 2: Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
*I don't know what fleur de sel is, but we've got some posh sea-salt flakes in the cupboard so I'm planning to use those and see if it works.
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