Vanilla ice cream with Lapsang Souchong caramelsauce
Necessities:
- 120 ml whipped cream
- 2 gram China Smoky Lapsang Souchong
- 1 vanillapod
- 210 gram sugar
- 90 gram unsalted butter, melted
- 1 teaspoon raw sea salt
- vanilla ice cream
Bring the cream almost to the boil, remove from the heat and add the China Smoky Lapsang Souchong tea. For 10 minutes let it be pulled with a lid on the pan. Sift the cream and pour it into a measuring cup. Cut the vanilla open and scrape out the marrow. Add to the cream. Sprinkle the sugar in a deep saucepan. Put the pan with sugar on medium heat. As soon as the sugar starts to melt, start stirring. Continue this until all the sugar has melted, it bubbles and it has turned a light brown color. Don't wait until the colour gets darker, the sugar will burn and the sauce will become bitter. Carefully add the melted butter while you keep stirring. Remove the pan from the heat. Add the salt and stir well. Then carefully add the cream in a thin stream. The caramel now starts to fizz enormously, wait with stirring before the fizzing drops and then stir well until all the cream has been absorbed. Let cool. Serve at room temperature or slightly heated with vanilla ice cream.
