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Salted Caramel Ice Cream


What can I say about this recipe? It is delectable and decadent. Many visitors to Misse describe it as "evil", but they invariably ask for more.

It is simply a combination of custard and caramel. The hint of fleur de sel lifts it to the sublime.


It’s all about the caramel. To get the very best flavour and colour you have to take the caramel to the brink of ruin, but fear not it isn’t difficult. Just don’t be tempted to put your finger and taste it.

Use top notch salt. Fleur de Sel and Maldon sea salt flakes are good examples.

We warm the milk and cream because adding these ingredients cold will make the caramel spit.

Ingredients (serves four)

Measures available: Metric  Imperial  U.S.

  • 180g (golden) caster sugar
  • 200ml cream
  • 150ml full-fat milk
  • 30g unsalted butter
  • 3 large egg yolks
  • ½ tsp salt crystals
  • 45g mocha chocolate (optional, see suggestion)
  • 6oz (golden) caster sugar
  • 7fl oz cream
  • 5fl oz full-fat milk
  • 1oz un-salted butter
  • 3 large egg yolks
  • ½ tsp salt crystals
  • 1½oz mocha chocolate (optional, see suggestion)
  • 1 cup (golden) caster sugar
  • 1 cup cream
  • ¾ cup full-fat milk
  • ¼ stick of un-salted butter
  • 3 large egg yolks
  • ½ tsp salt crystals
  • 1½oz mocha chocolate (optional, see suggestion)

Tools of the Trade

  • Heavy bottomed pan that you can use a beater\whisk in
  • Ice Cream Maker


Place the caster sugar into a heavy pan over a medium heat. The sugar will melt and will soon begin to resemble caramel. In a separate pot heat the butter, cream and milk together but don’t bring them to the boil.

Gently stir the caramel, the colour will intensify and we want to continue cooking it until it almost burns, trust your nose.

When the caramel is ready add a ladleful of the butter, cream and milk mixture to the caramel and stir, once it has been amalgamated add the rest of the mixture, again stir to amalgamate then bring the caramel back to the boil.

In a bowl beat the egg yolks until they are a pale cream colour. Pour a little of the caramel mixture on to the eggs and beat well. Continue to add and beat until all of the mixture has been added. Pass the mixture through a sieve, allow to cool, then chill for eight hours.

Add the salt crystals to the chilled caramel cream and churn in an ice cream maker. Serve immediately or store in a freezer.


If this just isn’t “evil” enough, you can also churn the mixture with some grated mocha chocolate.