for 4 person

Ice cream mixture

2 dl	milk
2	egg yolks

Salted caramel

50 g	sugar
1 dl	full cream
½ tsp	sea salt

Decorate

1 bag	dark cake icing (approx. 125 g)
3 tbsp	almond slivers

How it's done

Ice cream mixture

Heat the milk in a pan. Remove the pan from the heat. Whisk the egg yolks in a bowl. Pour half of the milk into the egg yolks, whisk well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into a measuring cup.

Salted caramel

Melt the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the cream, simmer until the caramel has dissolved. Leave the caramel to cool, stir in the fleur de sel. Add the caramel to the ice cream mixture, stir. Transfer the mixture to the ice lolly moulds, insert the sticks, freeze for approx. 6 hrs. or overnight.

Decorate

Melt the bag of cake icing in a hot bain-marie, pour the icing into a deep dish. Remove the ice creams from the moulds, turn them in the chocolate, sprinkle with the almond slivers, place on a sheet of baking paper and return to the freezer for approx. 30 mins.

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