Whittaker's Creamy Caramel Ice Cream

Name: Whittaker's Creamy Caramel Ice Cream
Prep time: 60 min
Yield: 8

Method

In a saucepan, add the milk, thickened cream and 200g of Whittaker’s Creamy Caramel Block. On low heat, bring the mixture to simmering point and set aside.
Whisk sugar and egg yolks together until light and creamy.
Gradually stir in the hot chocolate milk mixture until well combined.
Add the mixture back into the saucepan over low heat. Continuously stir until mixture thickens.

NOTE: To tell if your custard has thickened, dip a metal spoon into the custard, flip it over and run your finger down the back of the spoon. If the path you have made stays intact, the custard is ready.
Transfer mixture into a medium heatproof bowl and cover the surface with clingfilm wrap to prevent a skin forming. Set aside to cool slightly (30 minutes) before putting in the fridge. Refrigerate until cold (approximately 2-3 hours).
Put the remaining 50g of Creamy Caramel into the freezer (wrap tightly with clingfilm).
Once mixture has cooled, chop up remaining chocolate.
Add the custard mixture and chopped chocolate through your ice cream machine as instructed. Freeze mixture in an airtight container until hard, then serve. Or - if you don’t have an ice cream machine, stir in the chopped chocolate into the custard mix and freeze in an airtight container for 5-6 hours or until it’s just about set.
Break up ice cream and in a large bowl, beat until it’s smooth and pale. Return mixture to container and freeze until firm, then serve.