- 1 Jar of Salted Caramel (400g)
- 500 g Double Cream
- 1 Can Condensed Milk (397g)
- Whisk the cream until totally whipped
- Fold in the condensed milk and caramel sauce.
- Leave overnight in the freezer in a container.
This ice cream makes for a smooth finish even in a frost obsessed freezer like mine.
You can always add a bit more salted caramel sauce ( 200g) for a more luxirious feel.