Another one of my no-churn favourites. This ice cream keeps a nice soft consistency, which means you don't have to leave it out for ages before you want to eat it (handy for greedy people like me).
For the Ice Cream:
450ml double cream
200g caster sugar
1 teaspoon vanilla extract
1 tin of condensed milk
100g dark chocolate, finely chopped
1 teaspoon of sea salt
Place the sugar into a heavy bottomed pan and pour the water on top.
Leave it on a medium to high heat until it turns a nice golden brown colour (don't be tempted to stir!).
Take off the heat and pour in 200ml of the double cream, stirring all the time (be careful as it will steam up quite a bit).
When the cream is fully combined, stir in the salt and leave to cool.
Whip the rest of the double cream with the condensed milk until it reaches soft peaks.
Fold in the cooled salted caramel and the chocolate and place in a freezer proof container.
Freeze for at least four hours before devouring.