I'm having one of those nights where I have had the loveliest of weekends and to finish it off all I'd really like to do is curl up with my husband and watch the BAFTAs.
I do so love all the glitz and glam!
So, rather than spend any more time sharing a cutesy story with you (or at least one that would sound cutesy in my head) I'm going to do just that. Oh, and enjoy a bowl of this delightful little number.
Three ingredients, two steps... this really couldn't get any easier. I almost think I should feel embarrassed about sharing this as a recipe. Almost. But not quite. Instead, I feel very pleased with my clever little self... and can't wait to dive into a bowl of creamy, caramely and just a little bit salty goodness.
Happy Ice Cream Sunday!
Salted Caramel Ice Cream
300ml double cream
200g caramel (plus more for topping)
1 tspn rock salt (or any flaky salt... but not table salt, it'll be way too salty!)
1) Whisk together the cream, caramel and salt in a large bowl until stiff peaks form.
2) Freeze for at least 4 hours, then serve topped with the reserved caramel sauce (and a few flakes of salt if you dare!).
Um.... that's it!