Ingredients
- 600 ml of double cream
- 300 g of carnation caramel
- 2 tsp of sea salt flakes, or to taste
Method
Step 1
Put the cream into a large bowl; whip with an electric hand whisk until thickened.Step 2
Add the Carnation Caramel to the cream and use a balloon whisk to combine until smooth. Stir in the sea salt flakes then pour into a clean, freezer-safe container. Cover and freeze for 3-4 hrs, or until firm. It will keep for up to 2 months.Step 3
Take the ice cream out of the freezer 10 mins before serving, to soften.