Salted Caramel Cookie Dough Ice-Cream
We're already starting to get excited about Summer being around the corner, and figure more cookie dough ice-creams have to be worthwhile. This one combines salted caramel with cookie dough for a sweet and salty vibe - YUM
4-5 raw cookie doughs – we used cookies a cream cookie dough
I tin (396 g) condensed milk
½ t flowing salt
1 teaspoon flakey salt to sprinkle over at the end
Place the cream, condensed milk and ½ teaspoon of salt in a bowl and whisk (we use a stand mixer – but if you don’t have one them, you can easily get it done by using a hand whisk.) until the cream is whipped to soft peaks.
Chop 4-5 raw cookie dough into bite sized chunks – leave a few aside to sprinkle over the top at the end.
Stir the cookie dough through the cream mixture and place in a container with a lid. Sprinkle over your extra dough and 2 teaspoons of flakey salt, then freeze for at least 6 hours
If you feel like it - make some salted caramel sauce to drizzle over the top - or stir through before freezing
Salted caramel sauce
1 cup white sugar
½ cup water
60 grams salted butter
½ cup cream
1 teaspoon of flakey salt or ½ teaspoon of pouring salt
In a medium to large saucepan, combine the sugar and water. Cook, while whisking over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Increase the mixture to a medium heat and bring the mixture to a boil. Stop whisking and don’t whisk at all during this part. Allow to boil until the mixture turns a deep golden copper colour, normally this takes about 10-15 minutes, but ours took closer to 17.
Take the pot off the heat, and while you are whisking, add the cream - careful it bubbles - and keep whisking until you have a nice sauce.
Add the salt and mix to combine
Allow to cool slightly and then pour into a sterilised jar until you need it. It starts out quite thin, but will thicken as it cools.
Careful - its addictive!