Impress your guests with this embarrasingly easy dessert.
- 20 mins
- 200g sugar
- 60ml water
- 80ml cream
- 50g butter, cubed
- 3ml sea-salt flakes
- 2L vanilla ice-cream
- Heat the sugar and water on low, swirling the pan but not stirring, until just melted. Turn up the heat and simmer gently, swirling regularly, until it turns a golden caramel.
- Remove the pan from the heat and then quickly whisk in the cream and butter – be careful as it will splutter. Cool to room temperature.
- Remove the ice cream from the freezer and allow to soften slightly. Swirl the caramel through, then freeze again.