Salted Caramel Ice Cream

Method

1. 1

   Make the salted caramel

   Cook sugar and water in a saucepan until deep amber. Off heat, add cream and butter carefully. Stir in salt. Cool completely.

   
2. 2

   Make the caramel base

   Whisk cooled caramel into the condensed milk until smooth and combined.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the caramel base into the whipped cream gently in three additions.

   
5. 5

   Freeze

   Pour into a container, press cling wrap onto the surface, and freeze for at least 6 hours.

   
6. 6

   Serve

   Scoop and finish with a pinch of fleur de sel and a drizzle of extra caramel.