Caramel ice-cream from River Cafe recipe. I tasted the magical consistency of this at River Cafe itself on 4th Feb. It was amazingly soft yet icy enough. Just beautiful. So I went to them for the proportions. However - my homemade version was too fatty. I tuned down the smokiness of the caramel, I felt it had cooked too far in the one we had at the restaurant, and that part was brilliant. But I'd prefer a less fatty ice-cream, one that doesn't leave a residue on your spoon! The flavour and iciness of the ice-cream was lovely tho', and kept us feasting for several days :)
From reading Heston Blumenthal's Fat Duck book, he has investigated the fat, sugar, ice proportions rigorously. I'll take a small leaf out of his very large book on that. Was also reading Roux brother's Patisserie, and they use much much less cream in their ice-creams. This one is a trial and error candidate. The taste and texture are potentially worth it.
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