- 500ml whole milk
- 250ml single cream
- 300g golden caster sugar
- 60g salted butter
- 5 egg yolks
- 1 tsp vanilla extract
For the spun sugar
- 100g golden caster sugar
- Mini vanilla fudge pieces
- Double cream
To make the ice cream, in a saucepan gently heat the milk and cream until hot but not boiling.
In another saucepan make the caramel. Add the caster sugar and heat without stirring until it turns into a golden caramel. Carefully add the salted butter and stir until smooth and glossy.
Slowly add the hot milk mixture a little at a time, taking care when pouring as the mixture will bubble up. Stir and mix well until all the ingredients are well combined.
In a bowl, whisk the egg yolks and slowly pour in the caramel mixture, stirring constantly. Return the mixture to the pan and gently heat until thickened enough to coat the back of a spoon. Once thickened, pass through a sieve into a bowl and leave to cool.
Once cool, stir in the vanilla, pour the mixture into an ice cream machine and churn for 45-60 minutes. Transfer the ice cream to a suitable shallow container and put into the freezer to set more firmly.
For the spun sugar, put the sugar into a pan and place on the stove to heat. Let the sugar melt gently without stirring until it turns to a dark caramel. Take off the heat and leave to cool slightly.
Dip a spoon into the caramel and pull the sugar into thin hair like strands then shape creatively.
To serve, scoop the ice cream into balls and serve in a dessert glass sprinkled with mini vanilla fudge. Pour over some cream and garnish with the spun sugar.