Method
- Pour the cream and caramel into a bowl. Add a pinch of salt and whisk into soft peaks using a hand blender. Line a 20x25cm baking tin and pour in the mixture. Smooth out evenly and pop into the freezer to set overnight.
- Cut the ice cream into 12 bars. Place onto a lined baking sheet and return to the freezer for 2 hours to firm up.
- Melt half the chocolate in a shallow bowl over a pan of simmering water or in the microwave – give it 30 second blasts on full, with a stir after each, until melted.
- One at a time, dunk the ice cream bars into the chocolate. Place onto the grill rack to drain or straight onto baking paper if you don’t have one. Sprinkle with sea salt. Do 2-3 at a time, keeping the rest in the freezer so they don’t melt. When you have used up the melted chocolate, melt the rest and repeat until all the ice cream bars are coated. Freeze another hour and then serve.
Ingredients
Makes 12
600ml double cream
1 x 397g tin caramel
450g dark chocolate, smashed into little pieces
Sea salt
