Yes, this is a thing. A glorious thing, a thing of such simplicity that the short time it takes to make is completely worth the overnight freeze (or first thing in the morning for 12 hours later)
I found this in a Sainsburys magazine of years gone past (2014 RIP) that I ripped apart and stashed the recipes I wished to keep for a “rainy day”. It’s got one of my favourite ever flavour combinations. Salted caramel and dark chocolate. *drools*
It’s so simple! and a great idea for a dessert for dinner parties, which is what I did last Saturday.
Whisk 1x 600ml pot of double cream and 1 x 379g tin of carnation caramel with a pinch of salt until lightly whipped.
Fold in 1 x 150g bag of dark chocolate chips and transfer into a freezer proof container with a lid. Freeze overnight, or if you can’t, make first thing in the morning for consuming later that evening. This is also the best thing to have a tasty nibble of first thing in the morning! best breakfast!
I made crackled ginger cookies to accompany this once the ice cream was frozen;
Preheat your oven to 190 and line a baking tray with parchment paper. Cream 225g of unsalted butter with 200g of light muscavado sugar with an electric beater and then add one egg yolk.
Sift in 225g of self raising flour, 1/2 teaspoon of salt and 1 tablespoon of ground ginger and fold together to make a soft dough. Fold in 100g of oats and a teaspoon and a half of crystallised stem ginger. In another bowl, mix two teaspoons of the stem ginger, 25g of oats and 25g of demerara sugar.
Shape a level tablespoon of the dough into a ball and press into the oat and sugar mix. Transfer to the sheets oaty side up and leave room for spreading. Bake for 10 minutes and cool for 5.
You can serve the ice cream however you want, you can let the flavours speak for themselves or add a sauce. I was lucky to receive a jar of homemade salted caramel sauce as a late Christmas present from my friend Keely with instructions to “use it on everything” and this was the perfect excuse to use it! (as if I needed one)
Served in a tea cup, still warm biscuits on the side and the sauce dotted on top. This scrummy ice cream is totally worth the freezing wait for how minimal the fuss is to make it!