Recipe: Salted Caramel ice-cream with Twix Mix is set to become a favourite

 

The Best Salted Caramel ice-cream recipe

I’m trying to think of a good reason not to make salted caramel ice cream. But I just can’t come up with one. I mean, who doesn’t love that sea-salty tang, followed by the deep burned sweetness of caramel? Mixed with creamy custard and scooped into a cone, it’s doubly compelling, so I try no longer.

When we were sent the Smart Scoop ice-cream maker from Sage, we had all sorts of ice-cream recipes in mind to try. There’s my favourite Rhubarb Crumble ice-cream, low-carb Death by Chocolate ice-cream, and our new favourite, Passion Fruit and White Chocolate ice-cream. But, it being new to us, we decided to start off with the recipes that accompanied our Smart Scoop. And oh, are we glad we did!

 

What’s so good about salted caramel?

Ever since sampling the best sea salt caramel ice cream in the world ever (apparently) at Fistral Beach, The Bug is a confirmed fan of any salted caramel recipe. Luckily there’s one in the Sage recipe leaflet. But, us being who we are (well, us having GG in the family – always a fan of shaking things up), we had to give it a twist. And so we unveil…

Salted caramel ice cream recipe with Twix chunks

 

Recipe: Salted Caramel ice-cream with Twix Mix is set to become a favourite

Salted Caramel Ice-Cream recipe with Twix Mix

This salted caramel ice-cream is delicious, with the added twist of a bag of Twix Mix for extra fun.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dessert
Servings 1 litre

Equipment

  • Ice cream maker

Ingredients
  

  • 375 ml whole milk
  • 7 egg yolks
  • 220 g white sugar
  • 4 tbsps water
  • 310 ml whipping cream
  • 1 tsp fine sea salt
  • 1 126 g pack Twix Mix or you could use Maltesers

Instructions
 

  • Pour the milk into a heavy-based saucepan and heat until just beginning to simmer.
  • Beat egg yolks until pale and fluffy, and thickened.
  • Slowly pour hot milk onto beaten eggs, still whisking. Set aside.
  • Combine sugar and water in a saucepan, and stir over a low heat until sugar has dissolved
  • Increase heat to medium-high, brush down any sugar crystals on the sides of the pan, and cook without stirring until the mix darkens and becomes a caramel syrup.
  • Remove from heat and pour in cream. Mix well.
  • Return mixture to a low heat and stir to dissolve any lumps of sugar. Add the egg mixture, then the salt, and stir constantly until it thickens, and coats the back of a wooden spoon.
  • Pour the mixture into a heatproof bowl, cool, then cover and chill until cold.
  • Once chilled, pour into the ice-cream maker, set to ice-cream setting, and churn.
  • As the mixture thickens, towards the end of the cycle, add the Twix Mix.

Notes

You could add pretty much any chewy chocolate chunks - or indeed fudge - to this recipe, depending on your preferences. My own is for a dash of Camp Coffee for a fabulous salted caramel coffee ice cream perfect for grown ups (or pretend Starbucks Frappuccinos!)

 

Now, all of my recipe videos have little helpers, and not just to lick the spoon. Check out how I got on trying to teach GG and the Bug how to make a custard based ice cream! You’ll want to watch the last bit too – how cool is the Smart Scoop? Just like an old-fashioned ice-cream van!

So, will you add Twix, or something else?

 

Our Smart Scoop was given to us by Sage for the purposes of review. All opinion is our own. The Smart Scoop retails at £349.99 (2015 prices).

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