1For the salted caramel, I used 1/4 cup fresh cream, 1/2 cup sugar and 3 tbsp butter and 3/4 tsp of kosher salt. I’ve posted detailed recipe for salted caramel on my blog..kindly refer.
For the custard..
1In a heavy bottom saucepan, heat full fat milk, cream, sugar and cornflour on low flame.
2Let it thicken. Turn off the heat.
3Place the sauce pan into a bowl of ice cold water.
4Let it cool.
5Refrigerate it for 30 minutes.
6Keep the salted caramel sauce ready.
7Add 1/4 cup of caramel sauce into the custard mix. Refrigerate for 30 minutes.
8Now whip the whipping cream until stiff. I am using 38% fat content whipping cream.
9Gently fold the custard mix and whipping cream.
10Drizzle the remaining salted caramel sauce on top.
11Transfer it to a airtight container and freeze it for 8-10 hours.