Sweet, creamy, smooth caramel ice cream with a salty kick - salted caramel anything is always a favourite with my husband.
Collect together your equipment (see Recipe Notes below) and ingredients.
Measure the caramel and salt into a mixing bowl. Beat to mixed.
Add the cream and whisk until thickened.
Transfer to a freezer proof container with a lid.
Cover the top of the ice cream with baking parchment and seal with the lid.
Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.
Serve sprinkled with a few flakes of sea salt.
Equipment: