Chantal Coady

Cesar’s Salted Caramel Ice Cream

banner
Preparation info
  • Makes

    1.5 litres

    • Difficulty

      Easy

Appears in
Rococo: Mastering The Art Of Chocolate
Rococo

By Chantal Coady

Published 2012

  • About

Cesar is my nephew. He loves cooking and has had an obsession with ice cream since he spent a summer making it in New York with his other aunt, Nadia, founder of Lily Lolly’s Ice Kitchen. Cesar is now developing a range of ice creams for Rococo.

Ingredients

  • 275 g caster sugar
  • 600 ml double cream
  • 600

Method

Place a clean and grease-free wide heavy-based deep saucepan over a medium heat. Once hot, put 80g of the sugar in the pan. Heat the sugar, shaking the pan regularly and stir the mixture with a wooden spoon once the sugar has melted. Add another 80g of sugar to the pan and let it melt into the firs