Warm salted caramel sauce with vanilla ice cream

Warm salted caramel sauce with vanilla ice cream

A scoop or two of simple vanilla ice cream is made even more indulgent with  the addition of a salted caramel sauce.

Warm salted caramel sauce with vanilla ice cream

  • Serves icon Serves 4
  • Time icon Hands on time 20 minutes

A scoop or two of simple vanilla ice cream is made even more indulgent with  the addition of a salted caramel sauce.

Nutrition: per serving

Calories
956kcals
Fat
78.6g (44.2g saturated)
Protein
4.9g
Carbohydrates
61.8g (58.6g sugars)
Salt
1.7g

Ingredients

  • 100g butter
  • 75g soft light brown sugar
  • 75g golden syrup
  • 1 tsp vanilla extract
  • 1 tsp coarse sea salt (we like Maldon sea salt, from major supermarkets)
  • 300ml double cream
  • 60g caster sugar
  • 50g pecan halves, toasted

Vanilla ice cream, to serve

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Method

  1. Put the butter, brown sugar, golden syrup, vanilla and salt into a small saucepan and melt over a medium heat. Stir in the cream and bubble for 5 minutes until thickened slightly.
  2. Scatter the caster sugar over the surface of a non-stick frying pan. Place over a medium heat and allow to melt (without stirring), shaking the pan until all the sugar has melted and turned golden brown. Sprinkle with a pinch of salt, add the pecans and toss in the caramel until coated. Tip onto a lightly oiled sheet of foil, leave to cool, then break into pieces.
  3. To serve, place scoops of ice cream into 4 bowls, pour over the warm caramel sauce and scatter with the caramelised pecans.

Nutrition

Nutrition: per serving
Calories
956kcals
Fat
78.6g (44.2g saturated)
Protein
4.9g
Carbohydrates
61.8g (58.6g sugars)
Salt
1.7g

delicious. tips

  1. This is a perfect dessert to follow Stuffed tarragon chicken with cannellini bean stew served with Buttered cabbage and leeks.

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