Incredibly creamy ice cream, with thick swirls of salted caramel, this will quickly become your favorite dessert recipe!!

Ingredients :

For the salted caramel

80 g granulated sugar

80 g whipping cream hot (you can heat it up in the microwave for a few seconds)

⅛ tsp salt

For the vanilla ice cream

400 g condensed milk

600 ml whipping cream cold

2 tsp vanilla extract or vanilla essence

Directions :

Place the sugar on a pan over medium heat. Let it become a pale golden colour and don’t use any tools to mix it. Just use the handle of the pan to swirl it around if needed.

Once golden, add the cream and salt and whisk quickly and vigorously. Be careful here because it will bubble up and it’s very hot.

Remove the sauce from the pan. Let it cool down completely. If it thickens too much, you can reheat it and add a splash of boiling water to adjust it. Separate half the caramel sauce for the ice cream, the other half is for serving.

Whip the cream and vanilla to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.

Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.

Place a layer of caramel at the base of your container or pan and top with the ice cream mixture. drizzle salted caramel sauce in between and on top. Marble it using a skewer or knife. Repeat with several layers until you fill the pan.

Freeze for 8 hours or overnight. Serve with extra salted caramel.