If you’re like many Australians, you’ll keep a tub of ice cream in the freezer for a quick dessert or treat. And there’s nothing wrong with a plain bowl of good ice cream. However, with just a few short steps you can have a dinner party worthy dessert on the table with little fuss and bother.
Salted caramel is pretty darn near culinary nirvana – hitting all the right sweet, rich, salty and creamy notes. I like to make this sauce and then keep it in the fridge in a jar. It never lasts for that long but it makes an incredible topping for ice cream, yoghurt , sago or rice pudding. You can also use it to make a milkshake or smoothie.
The salted caramel sauce is simple to make and then it’s just a matter of garnishing your ice cream with some chopped, roasted almonds and a teensy sprinkle of salt flakes.
The result? Complete and utter bliss. Why not try it yourself today?
- 75 grams unsalted butter
- 120 grams brown sugar
- 125 mls thickened cream
- ½ - 1 teaspoon salt (add ½ and then add more if desired)
- Vanilla ice cream
- 120 grams roasted almonds, roughly chopped
- Salt flakes
- To make salted caramel sauce, place butter and brown sugar in a small saucepan and bring almost to the boil, stirring constantly.
- Add cream and then reduce heat to low and simmer for five minutes.
- Add salt, stir to combine and then turn off heat and leave to cool. I like serving this at room (tepid) temperature.
- To serve, scoop vanilla ice cream into bowls or glasses. Spoon over salted caramel sauce and then garnish with almonds and salt flakes.