ice-cream, recipes

Salted Caramel and Old Monk Ice-cream

The heat is rising in Agra. It’s about 45+ degrees C during the day. Way more than we have ever experienced. Ever so often I venture out onto our balcony just see if anyone gets out in this heat and am always surprised to see people out and about. Don’t their shoes and slippers melt?

I decided to make a boozy, creamy indulgent ice-cream to celebrate our first weekend here in this new city. The secret to make a no-churn ice-cream is alcohol. Since booze doesn’t freeze it’s great to keep the ice-cream light and moist. Pair your liquor with the correct flavours and you have magic in your mouth!

Salted caramel is an acquired taste because it’s very unusual to taste something which is simultaneously sweet and salty. The darker the caramel the more pronounced it is and higher on the bitter scale. The ever so wonderful Old Monk dark rum goes really well with anything sweet and is absolutely fantastic in this ice-cream.


  • 1½ cups of regular sugar
  • 2 cups (half litre) of whole milk
  • 100 gms of regular salted butter
  • ½ tsp of salt
  • 1 cup (250 ml) of cream
  • 5 egg yolks
  • 1 tsp of vanilla extract
  • 1 cup of Old Monk dark rum (or any other brand)

Let’s get cooking:

Prepare the container

We have to chill the ice cream so take an old ice-cream tub or take a cake pan. Pour in half of the milk (1 cup) and place it in the freezer till we prepare rest of the ice-cream.

Caramelising the sugar

Sugar burns very fast so once it starts melting watch it very carefully. The darker the caramel the more bitter and pronounced it will get so I will suggest that you keep it a medium dark brown (like the colour of honey) unless you really like dark caramel. Molten sugar is really really hot. And it sticks. So be very, very careful. If you do manage to splatter some on your skin then dunk it in cold water.

To caramelise sugar take a heavy sauce pan and spread the 2 cups of sugar evenly. Keep it on a medium flame and wait for the edges and the middle to start liquefying. Move around the sugar so that it doesn’t burn. Soon the entire lot will melt and start darkening. As soon as it is medium brown turn off the heat.

caramelizing sugar

Making the custard Add ¾th of the rum, all of the butter and salt and stir it in. Add the cream and whisk it till everything combines.


Pour in the rest of the milk and stir to combine. As and when the caramel seems to harden you can turn on a medium heat to soften it.


Lightly whisk the yolks. Ladle some of the caramel mix into the yolks and whisk. Make sure the mix isn’t too hot and the eggs don’t scramble.


Pour the eggs into the caramel mix and start cooking this custard on a medium heat. Whisk or stir continuously so that lumps do not form. Soon the custard should thicken a bit. Take out the tub from the freezer and pour the custard into the cold milk.


Pour in the rest of the rum and whisk to combine. Cling wrap the container or put on the lid and put it back in the fridge for a couple of hours. The ice-cream does not need churning or whisking but do check up on it every half hour. If it looks like it’s hardening up too much then give it a quick whisk to break up the ice.


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