Salted Caramel Ice Cream

Ingredients

• 600ml Double Cream
• 397g Caramel - I used a tin of Carnation Caramel to make it super easy, but homemade would be lovely too!
• 1.5 teaspoons Sea Salt Flakes (Or alter to your taste!)
• Optional extra caramel for drizzing on to your ice cream.

Method

1. Add the double cream to a large mixing bowl. Then whisk on a low-medium speed until it reaches the soft peak stage (this works best with an electric hand whisk, but you can whisk by hand if you have the stamina!).
2. Mix the caramel with the salt until combined, and then pour in to the large bowl along with the whisked double cream. Fold together until evenly distributed.
3. Pour the mixture in to a tub (I like to use loaf tins as I think they look pretty, but any tub suitable for the freezer works!) and then smooth out on the top of the ice cream (a palette knife, spatula, or butter knife works best here).
4. Loosely cover the tub(s) with cling film, and then pop in the freezer! Leave for 6 hours (or ideally overnight) to set. Enjoy! :)

Notes

• - Store your ice cream in the freezer, where it will last for 2 weeks!