35 cl fresh whole milk
15 cl single cream
4 vanilla pods
115 g sugar
6 egg yolks
Salted butter caramel:
125 g butter
250 g brown sugar
410 g unsweetened condensed whole milk
1/2 tsp bicarbonate of soda
1 tsp Le Guérandais “fleur de sel” Guérande sea salt
preparation time 20 mins
rest time 12 hrs
freezing time 20-30 mins
The day before, bring the milk, cream, split vanilla pods and half the sugar to the boil in a saucepan. Remove from the heat and leave to infuse.
Prepare the caramel. Melt the butter, brown sugar and condensed milk on a medium heat in an uncovered saucepan. When the mixture boils, leave to cook 5 to 8 mins without stirring. Remove from the heat. Add the bicarbonate of soda and the “fleur de sel” sea salt. Leave the caramel to foam, then refrigerate.
Whip the egg yolks with the other half of the sugar until smooth and light in colour. Pour the milk on the eggs then pour the mixture into a saucepan and heat. Warm the custard stirring constantly until it coats the back of a spoon. Pour into a cold bowl to prevent further cooking. Stir in the caramel and refrigerate overnight.
The following day, pour the caramel preparation into your ice-cream maker, following the instructions. When the ice cream sets, freeze in a sealed container until it is time to serve.
For added pleasure, sprinkle a little «fleur de sel» sea salt over the ice cream when you serve. If you do, you should remember to add a little less salt to the caramel preparation.