How to make your own salted caramel ice-cream - Biscuiteers style!

04 July 2015

4 mins

Summer is on it's way and to celebrate we have launched a delicious selection of ice creams in our icing cafes.

At the Biscuiteers HQ we are big fans of homemade ice cream so we thought we'd share with you one of our favourite recipes from Nigella Lawson. However, no Biscuiteers ice cream recipe would be complete without the all important biscuit topper; perfect for jazzing up a dinner party dessert or children’s birthday party pudding. Follow the simple steps below to create your own.

Nigella Lawson's ice cream recipe (with a Biscuiteers twist):

ingredients

- 300ml/½pint double cream
- 350 grams of dulce de leche
- 1/4 teaspoon of salt

serves:8

difficulty:easy

8 hours

How to make:

Step 1: Combine the double cream, salt and dulce de leche, in a mixer or use an electric whisk until the mixture is thick

Step 2: Taste the mixture to see if the flavour is sweet and salty enough for you, add more salt or dulce de leche if you feel it needs it.

Top tip:

The flavours will be much more delicate once frozen so bear this in mind when tasting!

Step 3: Place your cream mixture into one to two tubs (depending on the size) and pop into the freezer for around 4 hours

Step 4: Scoop your ice-cream into your serving bowl and finish with a biscuit topper!

Learn how to make your biscuit topper here.