Ingredients:
500 ml whipping cream (minimum 35% MF)
250 ml whole milk
150 g sugar
1 teaspoon vanilla extract
120 ml caramel sauce (homemade or store-bought)
50 g toffee pieces (optional, for a crunchy touch)
A pinch of sea salt (optional, for a touch of salted caramel)
Instructions:
Prepare the ice cream base:
Pour the cream, milk, sugar, and vanilla extract into the Thermomix jug.
Set to 30 seconds, speed 4, to mix the ingredients well.
Incorporate the caramel:
Add the caramel sauce and mix 15 seconds, speed 3 until fully combined.
Add the extras:
If you want a crunchy touch, add the toffee pieces and the pinch of salt.
Mix 10 seconds, speed 2, to distribute evenly.
Cool and freeze:
Pour the mixture into a freezer-safe container and let it cool in the fridge for 2 hours.
Then transfer the mixture to the freezer and let it rest for at least 4 hours before serving.
Notes:
For a creamier texture, stir the ice cream every hour during the first 3 hours.
You can drizzle more caramel sauce when serving for an extra sweetness.
Adjust the amount of salt according to your preference to achieve a more pronounced salted caramel flavor.
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