Salty Caramel Crunch Sundaes with Caramelized Cornflakes from The Vintage Baker: More Than 50 Recipe
Caramel ice cream was all the rage in the first half of the twentieth century and I discovered recipes for it in booklets dating back to the late nineteenth century. Here I’ve tinkered with a...
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Cooking tools:
- Ice cream maker
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Spatula
- Measuring cup
- Measuring spoon
- Freezer
- Refrigerator
- Spoon
Ingredients
- 1 cup [200 g] granulated sugar
- 2 cups [55 g] cornflakes
- ½ cup [100 g] packed light brown sugar
- 1 Tbsp pure vanilla extract
- ¾ tsp Flaky sea salt
- 5 egg yolks
- 2 Tbsp packed light brown sugar
- 1½ cups [360 ml] whole milk, warmed
- 1½ cups [360 ml] heavy cream, warmed
- 1 recipe Salty Caramel, warmed
- Flaky sea salt for sprinkling
- 2 Tbsp unsalted butter
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