Caramel, Dark Chocolate and Orange Chilli Swirl Ice Cream with Cornmeal Shortbread

I love the subtle added texture of polenta in the shortbread, which matches so well with the uber-decadent ice cream!

ICE CREAM

380g tin caramel sweetened condensed milk

2 cups cream

CHOCOLATE SAUCE

2/3 cup cream

130 grams

70 per cent dark chocolate, chopped into 1cm chunks

1 teaspoon ground cinnamon

½ teaspoon chilli powder finely grated zest

1 orange

1/3 cup lightly toasted flaked almonds

ICE CREAM: Pour the caramel condensed milk into a heatproof bowl and heat in the microwave on high for 30 seconds then whisk until it is almost smooth. In a separate bowl, whip the cream until it forms medium soft peaks, then beat in the caramel condensed milk until it is well combined. Transfer the mixture into a 2 litre-capacity container; freeze for 1½ hours.

CHOCOLATE SAUCE: Heat the cream in a microwave on high for 45 seconds then add the chocolate and allow it to sit for 1-2 minutes. The heat of the cream will melt the chocolate, and you can then whisk it until smooth. If necessary, heat it a little more in 20-second bursts. Add the cinnamon, chilli (to taste) and orange zest. Whisk again and allow to cool in the fridge.

Once the ice cream has chilled for 1½ hours, make pockets in it with a large tablespoon. Drop tablespoons of the chocolate sauce into the holes (use only half of the sauce, reserving the rest for serving) then swirl through. Sprinkle over the flaked almonds then freeze for a further 4 hours or overnight.