Ingredients

For the Ice Cream

• 250 ml/ 1 cup Whole (full fat) milk
• 5 Egg yolks (large, free-range)
• 50 g ¼ cup Golden caster sugar
• 50 g ¼ cup Light muscovado sugar
• 250 ml/ 1 cup Double (heavy) cream
• 1 teaspoon Vanilla bean paste
• 2 tablespoon Bourbon
• 60 g/ 2 oz Stroopwafel biscuits

For the Caramel

• 80 ml/ ⅓ cup Caster sugar (white))
• 80 ml/ ⅓ cup Double (heavy) cream
• ⅛ teaspoon Sea salt
• ½ teaspoon Vanilla extract
• 2 teaspoon Bourbon

Instructions

Make the Caramel

• Make the caramel by putting the caster sugar (in an even layer) in a heavy-based saucepan and let cook over a moderate heat, swirling around the pan a couple of times to cook evenly. The sugar should first melt, then turn a lovely amber colour
• Once the sugar has dissolved and the colour is deep amber, carefully add the cream. Take care as the mixture may bubble up. Don't worry if the caramel solidifies in places. Put the pan back on a gentle heat and cook for around 2 minutes more, stirring frequently until it is smooth. Do not let the caramel boil
• Meanwhile, grind the sea salt in a pestle and mortar
• Take the caramel off the heat and stir in the salt, vanilla and bourbon
• Set aside to cool to room temperature, then cover and refrigerate for at least 4 hours so it is cold when rippled through the ice cream

Make the Ice Cream Base

• Put the milk into a medium-sized pan (heavy based) over a medium heat and warm through
• Whisk the egg yolks with the sugars in a medium bowl for 2-3 minutes until thicker and paler
• Pour the warm milk onto the yolks, whisking continuously
• Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
• Take it off the heat. Pour the custard into a bowl or jug, cover with cling film (to stop a skin forming) and cool. Once cold, put it in the fridge to chill. You can also use the ice cream maker's chill - only mode to cool it down
• When ready to churn remove the clingfilm from the custard, pour in the cream, vanilla & bourbon and stir until thoroughly combined
  

Making the Ice Cream Using an Ice Cream Maker

• Pour the custard into the ice cream churner and select the ice cream mode to churn it.

Add the Stroopwafel & Caramel to the Churned Ice Cream

• Finely chop the stroopwafel
• Put ⅓ of the churned ice cream into a freezer-proof container and spoon ⅓ of the caramel over it. Sprinkle ⅓ of the chopped stroopwafel over
• Cover with half of the remaining ice cream followed by half of the remaining caramel and stroopwafel
• Add one final layer of ice cream, caramel and stroopwafel, then swirl gently using a blunt knife
• Cover with greaseproof paper and transfer to the freezer to firm up for at least 4 hours or overnight