caramel and chocolate crunch sundae

How to make caramel and chocolate crunch sundae recipe - A topping of salted caramel sauce and crunchy chocolate pretzels take this homemade vanilla ice cream to another level.

SERVES 4

PREP TIME 15 mins, plus chilling and churning, COOK TIME 20 mins

Ingredients:
2 1⁄4 cups heavy cream
2 cups whole milk
6 egg yolks
1⁄2 cup sugar
1 tsp vanilla extract
chocolate-covered pretzels

For the salted caramel sauce:
1 cup sugar
1 stick (8 tbsps) butter, cut into cubes
1⁄2 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt

Method:
1 Heat the cream and milk in a heavy-based saucepan over medium heat, until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.

2 Return the custard to the rinsed-out pan and heat over medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble.” Remove the custard from the heat and transfer to a clean, cold bowl immediately, whisking for a couple of minutes to cool it down.

3 Cool the custard completely, then cover the surface with a layer of plastic wrap (placing it directly on the custard) to prevent a skin forming. Transfer to the fridge and chill for a minimum of 4 hours, or overnight.

4 Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.

5 To prepare the salted caramel sauce, melt the sugar in a heavybased frying pan over medium heat. As it melts, whisk frequently for 7–10 minutes, until it becomes amber brown. Add the butter and whisk to combine.

6 Remove from the heat and add the cream. Continue whisking as the caramel bubbles, until it settles into a smooth mixture. Whisk in the vanilla extract and sea salt. Set aside to cool completely.

7 To serve, roughly crush some chocolate-covered pretzels in a plastic food bag and scatter over the ice cream. Finish with a drizzle of the salted caramel sauce.

COOK’S TIP
For a healthier version, try a spoonful of the Fresh berry compote with vanilla and thyme or the dried fruit compote, and top with a handful of fresh blueberries.

caramel and chocolate crunch sundae