Salted Caramel Cornflakes Ice Cream
It’s cool and crunchy. It’s sweet and flavorful. It’s a mighty combo!
SERVING
1 Pax
PREP TIME
4 Hours
INGREDIENTS
| 2 Cups | Whipping Cream (Cornflakes Ice Cream) |
| 2 Cups | Hald and half cream (Cornflakes Ice Cream) |
| 3/4 Cup | White Sugar (Cornflakes Ice Cream) |
| 1 Tbsp | Vanilla extract (Cornflakes Ice Cream) |
| 1 Cup | Crushed Cornflakes (Cornflakes Ice Cream) |
| 1 Cup | Caster Sugar (Salted Caramel Sauce) |
| 90g | Butter (Salted Caramel Sauce) |
| 1/2 Cup | Heavy cream (Salted Caramel Sauce) |
| 1 Tsp | Salt (Salted Caramel Sauce) |
DIRECTIONS
| 1 | Cornflakes Ice Cream: Combine the heavy cream with the half and half |
| 2 | Gradually whisk in the sugar until blended. |
| 3 | Whisk in the vanilla. |
| 4 | Refrigerate, covered for 3 hours or overnight. |
| 5 | Whisk the mixture to blend and add in the crushed cornflakes, pour into the canister of an ice cream maker. Freeze according to the manufacturer’s direction. Eat at once or transfer to a covered container and freeze up to 8 hours. |
| 6 | Salted Caramel Sauce: Heat sugar in a medium saucepan, stirring constantly with a wooden spatula until melted into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn. |
| 7 | Once sugar is melted, immediately add the butter and stir well until completely melted. |
| 8 | Slowly drizzle the heavy cream in the sauce while stirring until combined and boil for another one minute (keep stirring). |
| 9 | Remove from heat and stir in the salt. |
Remember to crush the cornflakes into crumbles.