Ice cream, Salted caramel, no-churn


120g/¼ lb unsalted butter
130g/¼ lb  golden caster sugar
¾ tsp sea salt
90ml/3 fl.oz double cream
Ice cream mixture

  1. Put the butter, sugar, salt and 2 tbsp water in a medium saucepan
  2. Simmer over a medium to low heat for 8–10 minutes, stirring occasionally, until the mixture changes colour from pale straw to golden, and appears condensed.
  3. Remove the pan from the heat
  4. Stir in the cream, taking care as it may splutter. 
  5. Pour the caramel into a large bowl
  6. Cover and leave to cool for 30 minutes.
  7. Make the ice cream
  8. Add the caramel
  9. With a large metal spoon fold the two together. 
  10. Cover the bowl with clingfilm and leave to cool.
  11. Transfer it to a plastic container
  12. Seal and freeze. 
  13. If the mixture has frozen solid, take it out of the freezer 20 minutes before serving to allow it to soften. 
  14. Serve in scoops with some dessert biscuits.

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