Today is the relaunch of my Youtube channel, from today you can expect weekly video recipes with the full recipe of course living here on The Boy Who Bakes. If there is anything you want to see in an upcoming video leave me a comment either on here on Youtube and I will try to make in a future video.

First up on the channel is my all time favourite, Salted Caramel Ice Cream. Frankly you could give me anything Salted Caramel and I would be happy but as it is summer, not that you could tell by looking out the window, I though ice cream would be more appropriate. Thankfully this is an easy recipe and trust me this will become a regular over the summer, its a seriously good ice cream. Just be careful, make sure to invite friends over otherwise you may end up eating it all yourself (I'm speaking from experience).

Salted Caramel Ice Cream
550ml whole milk
200ml double cream
1 tsp flaked sea salt
300g caster sugar
5 large egg yolks
50g skimmed milk powder
1 tsp vanilla extract

Place the milk, cream and sea salt into a small saucepan and place over medium heat until about 50C, hot enough that you cant keep your fingers in the mixture for more than a second or so. 

Pour half of the milk mixture into a bowl along with the milk powder and whisk until smooth. Pour this back into the pan and place back on the hob, turning the heat to low.

Meanwhile place the caster sugar into a large, very clean saucepan and over medium heat cook the sugar until it melts and forms a dark brown caramel, the colour of a rusty penny. Resit the urge to stir too much as the more you stir the more the caramel will crystallise and become a big hard lump of sugar. 

When the caramel is nice and dark take it off the heat and pour in the milk mixture in two additions, it will bubble up quite violently so go slow and be careful. Once all of the milk mixture has been added if there are any lumps of caramel place the pan back on the heat and stir until the mixture is smooth. Pour the caramel mixture into a bowl with the egg yolks, whisking constantly to prevent the eggs from scrambling and then pour the custard mixture back into the pan and over low heat cook until thickened enough to coat the back of a wooden spoon. To check, the custard should reach 75C-80C when it is ready. Pour the finished custard into the bowl and set over a pan of ice and water and stir until chilled, add the vanilla extract and stir to combine. Cover the bowl and refrigerate overnight before churning in your ice cream machine, according to the manufacturers instructions. 

Kept in a sealed container this ice cream will keep for up to a month but is best within a couple of weeks. (homemade ice cream has no stabilisers so doesn't last as long as shop bought).