Glace bretonne au caramel beurre salé (Breton Ice Cream)

Ingredients:

For the custard base:
500ml of whole milk
70g powdered sugar
100ml of liquid crème fraiche
3 egg yolks

For the caramel:
50ml of liquid crème fraiche
60g lightly-salted butter
150g powdered sugar
pinch of fleur de sel

Method:

Begin with the salted butter caramel: Place the sugar in a pan and melt over low heat until it’s caramelized a golden brown (do not stir). Once you reach this stage add the butter, diced along with the warmed crème fraiche. Mix everything well then add the fleur de sel. Take off the heat and set aside.

For the custard base: Combine the milk with the 100ml of cream in a clean saucepan and bring just to a boil. In a mixing bowl beat together the egg yolks with the sugar until pale and creamy. Whist whisking beat in the hot milk mixture until combined. Return this mixture to the pan and place over low heat then stir in the caramel mixture. Continue stirring with a wooden spoon as the custard thickens. Once you have a mixture that will coat the back of a spoon.

Take off the heat and cool to room temperature then place in the refrigerator for a few hours to chill properly. Scrape into an ice cream mixture and churn according to the manufacturer’s instructions. Traditionally this is then transferred to triskele moulds before serving, but these are hard to come by.