This ice cream recipe couldn't be more simple to make and tastes unbelievably good - honestly I couldn't believe it when I first tasted it. It's been the most requested recipe I've ever since I started developing recipes. Since first making it I've watched my brother eat a whole tub to himself and enjoyed it on Christmas, birthdays and every other Sunday night.
This is a guest photograph by the very talented Holly Farrier.
Makes 1 tub of ice cream & takes 15 minutes to cook (plus freezing overnight)
x1 397g can caramel (I use Carnation caramel)
300ml double cream
Large pinch of sea salt flakes
50g soft caramels or toffee, roughly chopped (soft Werther's original work great)
1. Start by cutting the soft caramels or toffee into small pieces, about ½ cm in size.
2. Place the caramel into a large bowl and stir with a spoon to loosen up. Add the double cream and salt flakes and whisk using an electric hand mixer until thick, about 5 minutes - you can use a hand whisk, it will just take longer for the cream to whip.
3. Once the mixture is thick, stir through the soft caramels or toffee pieces.
4. Scoop the mixture into an airtight container and place in the freezer to freeze overnight.
The soft caramels and toffee add a delicious additional texture to the creamy ice cream, but you can easily leave these out or swap them in for anything you like - chocolate chips or roasted nuts also work really well.