Salted Butter Caramel Ice Cream

• 170 ml milk
• 170 ml liquid cream (30% fat)
• 1 egg yolk
• 15 g sugar
• 80 g salted butter caramel

1. Make the cream base (custard). Mix the milk and liquid cream in a saucepan. Bring to a boil over low heat.
2. Whisk the egg yolk and sugar in a recipient until the mixture whitens.
3. Pour the milk and cream into the mixture stirring continuously. Pour into the saucepan and cook over a low heat until the mixture thickens slightly. Do not boil. The custard has the ideal consistency when it coats the spoon.
4. Remove from heat and add the salted butter caramel. Leave to cool until warm.
5. Pour the preparation into the Tefal Dolci bowl. Place the lid on the bowl and freeze for 24 h.
6. Remove the bowl from the freezer and take off the lid.
7. Insert the small bowl into the outer jar.
8. Start the 'Ice Cream' program.
9. Enjoy immediately.

Tips: Serve your salted butter caramel ice cream with brownie chunks and warm chocolate sauce for a doubly indulgent dessert.