Golden caramel ice cream

I like to add some lemon zest to this recipe, as it cuts the sweetness of the caramel, but feel free to leave it out for a more pure caramel flavour.

Makes 1 litre (35 fl oz)

150 g (5½ oz/²/₃ cup) caster (superfine) sugar

375 ml (13 fl oz/1½ cups) thin (pouring) cream

500 ml (17 fl oz/2 cups) full-cream milk

½ vanilla bean

a 5 cm (2 inch) strip of lemon zest, no white pith (optional)

8 egg yolks

Put the sugar and 2 tablespoons water into a saucepan. Stir over high heat, just until the sugar has dissolved. Stop stirring and cook for 3–4 minutes, swirling the pan occasionally to encourage even caramelisation, until the caramel is dark golden and smells of toffee.

Remove the pan from the heat. Using a long-handled metal spoon, stir in the cream — be careful as it will splutter and the caramel may seize. Place back over medium heat and stir occasionally for about 1 minute, or until the caramel and cream flow freely.

Meanwhile, put the milk, vanilla bean and lemon zest in a saucepan over medium–high heat. Bring almost to the boil, then remove from the heat and set aside for 5 minutes, or until your caramel mixture is ready.

When the caramel is ready, pour the hot milk into the pan and whisk with the caramel. Cool slightly.

Whisk the egg yolks in a bowl. Gradually mix in the milk and caramel mixture. Pour into a clean saucepan and cook over medium–low heat, stirring regularly, for 12 minutes, or until the mixture thickens to a thin custard consistency and coats the back of a spoon.

Remove from the heat, cool slightly, then pour into a bowl. Cover and chill for 2 hours, or until cold.

Strain, then churn and freeze in an ice cream machine according to the manufacturer’s instructions. (Alternatively, you can pour the custard mixture into a large shallow cake tin and freeze for 2–3 hours, or until just frozen around the edges. Whisk to evenly distribute the ice crystals through the mixture. Repeat this every hour until the mixture is frozen and evenly textured.)

Transfer to a 1 litre (35 fl oz/4 cup) plastic container. Smooth the surface over, top with a sheet of baking paper, then pop the lid on. The ice cream will keep in the freezer for up to 1 week, but tastes best if eaten within a few days.

Photography © Brett Stevens

Salted caramel

In the last stages of churning, add 2 teaspoons sea salt flakes, or to taste.

Caramel nut

In the last stages of churning, add ½ cup chopped toasted nuts of your choice — pecan, walnut or peanut are my favourites for this, but Brazil nuts, cashews, macadamias and almonds would all work very well too.

Caramel ripple

As you are transferring scoops of the caramel ice cream to a storage container, drizzle with Chocolate syrup between scoops. Smooth the top down when you are done and drizzle a little more caramel syrup over the top.

Baklava

In the final stages of churning, add a small handful of chopped, toasted pistachio nuts and walnuts, a teaspoon of ground cinnamon, a small pinch of ground cloves, and a small handful of filo pastry that has been buttered and baked until golden, then broken into small pieces. When serving, drizzle the top with honey mixed with orange blossom water.