If you’re a fan of salted caramel you’ll love this too!
Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch) and set aside. Heat the remainder in a saucepan with 1¼ cups of heavy cream, 150 g (3½ fl oz) of honey, 2 tablespoons of corn syrup and a split vanilla bean. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir well, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with 1 teaspoon of fine sea salt. Remove the vanilla bean and slowly incorporate the hot milk mixture into the cream cheese, whisking until smooth. Chill well, overnight if possible, and churn.
michelle picker cooks 