RICH SALTED CARAMEL ICE CREAM

Prep time 15 mins, plus freezing time Cooking time 5 mins

Makes 5 cups

INGREDIENTS

100g butter

½ cup brown sugar

1 tsp vanilla extract

1 tsp salt flakes

½ cup thickened cream, plus 600ml extra 395g condensed milk can

METHOD

In a small saucepan, combine butter and sugar. Stir over low heat, until sugar dissolves.

Increase heat to medium and simmer 3-4 minutes, until golden in colour. Add vanilla and salt, stirring to dissolve. Remove from heat. Add cream.

Whisk until smooth. Cover and chill until cold. In a large bowl, using an electric mixer, beat extra cream and condensed milk together soft peaks form. Swirl through cold caramel. Transfer to a 5-cup freezer container. Smooth surface and cover with plastic wrap. Freeze 4 hours, or until firm. Serve in scoops.

MINT CHOC-CHIP

To make mint and choc-chip ice-cream, beat together 600ml thickened cream and 395g an condensed milk until soft peaks form.

Add a few drops of green food colouring and peppermint extract. Fold through 4 chopped 35g peppermint crisp bars and 50g chopped milk chocolate.

Spoon into a 6-cup freezer container. Cover with plastic wrap and freeze until firm. Serve with wafers, if liked.