Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour + overnight freezing
Ingredients:
Salted caramel sauce
½ cup sugar
40 ml water
½ cup Norco Thickened Cream
2 tablespoons Norco Salted Butter
¼ teaspoon sea salt
½ teaspoon vanilla bean extract
Pistachio Ice Cream
1 cup crushed pistachios
Norco Cape Byron Ultimate Vanilla Ice Cream
Garnish
½ cup crushed pistachios
Strawberries
Raspberries
Method:
To make the salted caramel:
In a small pot set over medium heat, add sugar and water. Stir to dissolve. Cook the water and sugar mixture, without stirring, for 5 to 8 minutes, until the mixture is bubbling and golden in colour. Turn off the heat and slowly pour in the thickened cream. Vigorously whisk the mixture until combined. Add the butter, salt, and vanilla bean extract, and continue to whisk until cohesive. Pour the caramel sauce into a container with a lid and refrigerate until the ice cream is ready and set.
Add the Norco Cape Byron Ultimate Vanilla Ice Cream, then add in the salted caramel and pistachios, and combine. Transfer into another bowl and place into the freezer to set.
To serve:
Scoop out the ice cream and drizzle salted caramel sauce over the top. Garnish with pistachios, raspberries, and strawberries.