Step 1

Heat the sugar in a saucepan over medium high heat for 3–4 minutes. While heating, swirl the sugar in the saucepan but do not stir as it may crystallise. When it is a deep amber caramel and temperature reaches 170°C on an instant-read thermometer, add the cream and butter (stand back as it may spit). Remove from heat and stir until combined.

Step 2

Return the mixture to medium heat and cook for 2–3 minutes, or until temperature reaches 110–112°C on an instant-read thermometer. It should be a rich, brown caramel sauce.

Step 3

Add the salt and milk to the caramel sauce and simmer over medium heat for another 1–2 minutes, stirring occasionally until mixture is smooth and steaming.

Step 4

Whisk the egg yolks. Continue whisking while adding the warm milk mixture. Once combined, pour into saucepan.

Step 5

Return saucepan to medium heat and cook, stirring constantly with a spatula for 3–4 minutes, or until mixture reaches 82°C on an instant-read thermometer.

Step 6

Remove saucepan from heat and pour ice cream base through a sieve into empty tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.

Step 7

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 8

Select ICE CREAM.

Step 9

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add chocolate chips and shortbread pieces to the hole and process again using the MIX-IN program.

Step 10

Once processing is complete, remove the ice cream and serve immediately.

NOTE: This ice cream is slightly soft serve.