SALTED CARAMEL ICE CREAM WITH CHOCOLATE HAZELNUT FUDGE
 
 
Ingredients
  • FOR THE FUDGE:
  • 100g dark or milk chocolate
  • 100g heavy cream
  • 150g Nutella
  • FOR THE ICE CREAM:
  • 2 cups milk (500ml)
  • 1½ cups caster (superfine) sugar (300g)
  • 60g salted butter (4 tbsp)
  • ½ tsp sea salt
  • 1 cup heavy cream (250ml)
  • 5 egg yolks
Method
  1. To make the fudge, place the chocolate in a medium heatproof bowl and set aside.
  2. Pour the cream into a small saucepan and bring to the boil over a high heat.
  3. Once boiling, pour it over the chocolate and allow to stand for a few minutes before stirring gently, to incorporate the chocolate and the cream.
  4. Stir in the Nutella. Pour the fudge into a bowl and place in the fridge to firm up.
  5. Once set, scoop out small chunks and place on a baking tray in the freezer while you make the ice cream.
  6. To make the ice cream, pour 1 cup of milk into a large bowl, place a sieve over the top and set aside.
  7. To make the caramel, pour the sugar into a saucepan and place over a high heat. Watch the sugar as it melts and browns - you can use a spatula to push the melted sugar from the edges into the centre, but do not stir.
  8. Once the sugar is mostly melted, cook until it is almost burnt, then quickly remove from the heat and whisk in the butter. Still whisking, add the cream, and the salt. Return to a low heat to melt any lumps that may have formed.
  9. Remove from the heat and whisk in the milk.
  10. In a medium bowl, lightly whisk the egg yolks, then while still whisking, pour in the caramel mixture in a slow and steady stream, until incorporated.
  11. Return the anglaise to the pot and return to the heat, stirring with a rubber spatula until the custard thickens enough to coat the back of the spoon.
  12. Pour the mixture through the strainer, into the milk, and whisk to combine.
  13. Cover with cling film directly on the surface of the anglaise and refrigerate for at least 8 hours, or preferably overnight.
  14. Churn the ice cream according to your ice cream maker's instructions. Fold through the fudge pieces and freeze. Makes 1 litre.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/09/08/salted-caramel-ice-cream-with-chocolate-hazelnut-fudge/