Salted Butter Caramel Ice Cream

Prepare the base

1. Pour the cream and milk into a small saucepan. Heat gently until the mixture is hot and beginning to steam, but do not let it simmer or boil. Remove from the heat and keep warm.

2. Place the sugar in a separate medium saucepan. Heat over medium heat and allow it to melt gradually, stirring only when necessary, until it forms a rich copper-coloured caramel.

3. Remove the saucepan from the heat. Carefully add the salted butter and stir until fully incorporated.

4. Very gradually pour the warm cream and milk into the caramel while whisking. Take care, as the mixture may bubble vigorously.

5. Return the saucepan to low heat and stir until any pieces of hardened caramel have completely dissolved.

6. Lightly whisk the egg yolks in a bowl. Gradually pour a small amount of the hot caramel mixture over the yolks while whisking, to warm them without cooking them.

7. Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the spatula. When you run a finger across it, the line should remain clear.

8. Remove from the heat, stir in the vanilla extract, then pass the caramel custard through a fine sieve.

9. Leave to cool completely before continuing with the recipe.