Salted caramel ice cream

Method

• 1
  For the praline, line a tray with oiled foil or baking paper. Stir the sugar in a small saucepan over low heat for 1-2 minutes to dissolve. Increase the heat to medium and simmer, without stirring, for a further 4-5 minutes until it’s a golden caramel (watch carefully so it doesn’t burn). Remove from heat, sprinkle in salt and immediately pour onto tray in a thin layer. Cool completely. Crush three-quarters of the praline into small pieces, then break remainder into large shards. Set aside.
• 2
  For the ice cream, stir the sugar in a small saucepan over low heat for 1-2 minutes to dissolve. Increase the heat to medium and simmer, without stirring, for a further 4-5 minutes until it’s a golden caramel (watch carefully so it doesn’t burn). Remove from the heat and stir in the butter, followed by the pure cream. Return the pan to low heat. Stir until smooth.
• 3
  In a large bowl, whisk the yolks by hand for 1 minute until frothy. Slowly pour in the warm caramel, whisking constantly. Return mixture to cleaned pan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
• 4
  Fill a sink or large bowl with iced water. Pour caramel mixture into a clean bowl, then rest bowl in ice bath and allow to cool completely, stirring occasionally. Meanwhile, whip thickened cream and vanilla to soft peaks. Gently fold into cooled caramel mixture with crushed praline.
• 5
  Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note. Serve scoops of ice cream with the reserved shards of praline.