Salted caramel ice cream

Nom nom! We discovered this recipe a couple of years ago when some rellies made it for Christmas Day. Super easy and super delicious. We've been having some unseasonably hot weather lately in Canberra – it should be autumn [fall] but feels like summer – so I made a batch of salted caramel ice cream earlier today.

600 ml fresh cream (or 500 ml plant-based alternative *)
380 grams caramel filling
salt, to taste

Whip the cream until firm. Mix in the caramel and salt. Freeze. Enjoy!

Here are some other flavours of home made ice cream you may like to try (no fancy devices required):

avocado, lime and ginger
Bailey's and macadamia [or other nuts]
basil, lime and honey
banana and cacao nibs
brandied fruit and nuts
chilli chocolate
coconut and cacao nibs
coffee and cardamom
green tea
Kahlúa and pecan [or other nuts]
rocky road
strawberry

Happy (southern) autumn.

* Today I used Flora 100% plant-based thickened cream instead of dairy cream. I'm a bit torn about this stuff. On the one hand, it is dairy-free, so suitable for people with physical or philosophical intolerances to dairy products. On the other hand, it's a bit of a chemical cocktail and is imported from Germany. Taste- and texture-wise, though, it is indistinguishable from cream. 

If you are trying to avoid dairy products, you could make most of the ice creams listed above with plant-based cream and coconut-based condensed milk.