No-churn salted caramel ice cream by Siucra

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To make the salted caramel, put the Siúcra Caster Sugar in a heavy-based pan with 100ml water.
Gently heat until melted, then bubble – swirling the pan, but not stirring – until the mixture turns a rich caramel colour.
Remove the pan from the heat, and add the butter.
Whisk in the cream until combined. Stir in the salt flakes. Pour into a heatproof container and allow to cool at room temperature.
To make the no-churn ice cream, add all of the ice cream ingredients to a large mixing bowl and beat with an electric mixer for about five minutes until thick and quite stiff.
Spoon half of the ice cream mixture into a dish, lunch box or loaf tin. Drizzle over half of the cooled salted caramel, then add the remaining ice cream mixture on top. Drizzle the rest of the caramel over the top and use a knife or skewer to gently swirl it through for a marbled effect.
Cover the dish and place it in the freezer until set.
When ready to serve, allow the ice cream to soften slightly on the counter before scooping. Use an ice cream scoop dipped into some boiling water to make it easier to serve. Enjoy as-is, with more caramel sauce drizzled over the top, or with your favourite toppings.

Kitchen tips

You can make the salted caramel in advance. Simply allow it to cool at room temperature and store it in an airtight container in the fridge until you’re ready to use it.
This no-churn ice cream is best consumed within 10 days. Leaving it in the freezer for longer can affect the consistency.
Store cooled leftover salted caramel in a clean, airtight container in the fridge for up to one week. Enjoy it on pancakes, luxury porridge bowls, or on your favourite dessert.
Salted caramel makes a gorgeous gift. Why not treat someone special to a jar of sweet, homemade goodness!

By easyFood