Caramel ice cream

Step by step

1. Add the dulce de leche, 400 ml of heavy cream and milk into a saucepan. Heat the mixture over medium heat, stirring, till the dulce de leche melts.

2. Place the egg yolks in a bowl of a stand mixer fitted with the Mixer Whisk and mix on speed 4 for 2 minutes.

3. While the standmixer is running, slowly pour 200 ml of the warm mixture into the eggs. Pour the egg mixture back to the saucepan and cook over medium heat, stirring with a wooden spoon until the mixture thickens like a light pouring custard. This will take about 15 minutes. Do not boil.

4. Transfer the ice cream batter into an air-tight container and cool off completely. Place in the fridge and chill overnight.

5. Place the sugar in a saucepan and heat over medium heat until the sugar melts and turns golden brown. Remove the saucepan from heat and stir in the butter. Add 120 ml heavy cream and stir immediately until thick caramel forms. Add sea salt and mix gently to combine. Let cool off completely.

6. Affix the frozen KitchenAid Ice Cream Maker to the stand mixer. Turn mixer to 'STIR' speed and pour the cold vanilla ice cream batter into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 18 minutes until it reaches the consistency of a soft-serve ice cream. Add chopped macademia nuts and 4 tbsp of the caramel sauce. Churn for 2 additional minuters. Transfer the ice cream into a container. Top with some caramel sauce and chopped macademia nuts. Place in the freezer for 4 hours or until firm.