Dark chocolate and salted caramel icecream
Reader Rory Wilsher reckons Wellington’s Field and Green eatery has some of the best icecream around.
Wilsher would like to have a crack at making the creamy treat this summer.
‘‘The dark chocolate and salted caramel icecream from Field and Green is absolutely delicious! I’ve tried to replicate it at home, but without success. Can you ask them for the recipe,’’ he said.
We contacted the cafe on his behalf, and it was happy to share the recipe.
Dark chocolate and salted caramel icecream Makes 750ml
❚ 300ml milk
❚ 6 egg yolks
❚ 120g caster sugar
❚ 300ml cream
❚ 110g dark chocolate
❚ 1 teaspoon of sea salt
Toffee sauce
❚ 50g butter
❚ 100g brown sugar
❚ 175g golden syrup
❚ 150ml cream
Heat milk on a medium-high heat until simmering.
In a separate bowl whisk the egg yolks with the sugar until light and fluffy, add the hot milk, and whisk until incorporated.
Return to a clean saucepan and heat gently stirring all the time until thickened.
Remove from the heat, add the cream and let it cool completely.
Using an icecream machine churn the icecream until thick.
For the toffee sauce, add all of the ingredients into a saucepan and stir until boiling point. Set aside and allow to cool.
Melt the dark chocolate using a double-boiler. Flavour the churned icecream by stirring through a generous drizzle of toffee sauce, melted chocolate (cooled slightly) and sea salt to taste.
Field & Green, 262 Wakefield St, Te Aro, Wellington. Open Wednesday to Friday 8am to 10pm, Saturday 9am to 10pm, Sunday 9am to 3pm, Monday and Tuesday closed.
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