We're already starting to get excited about Summer being around the corner, and figure more cookie dough ice-creams have to be worthwhile.  This one combines salted caramel with cookie dough for a sweet and salty vibe - YUM

INGREDIENTS

4-5 raw cookie doughs – we used cookies a cream cookie dough

300ml cream

I tin (396 g) condensed milk

½ t flowing salt

1 teaspoon flakey salt to sprinkle over at the end

METHOD

Place the cream, condensed milk and ½ teaspoon of salt in a bowl and whisk (we use a stand mixer – but if you don’t have one them, you can easily get it done by using a hand whisk.) until the cream is whipped to soft peaks.

Chop 4-5 raw cookie dough into bite sized chunks – leave a few aside to sprinkle over the top at the end.

Stir the cookie dough through the cream mixture and place in a container  with a lid.  Sprinkle over your extra dough and 2 teaspoons of flakey salt, then freeze for at least 6 hours  

If you feel like it - make some salted caramel sauce to drizzle over the top  - or stir through before freezing

Salted caramel sauce

INGREDIENTS

1 cup white sugar

½ cup water

60 grams salted butter

½ cup cream

1 teaspoon of flakey salt or ½ teaspoon of pouring salt

In a medium to large saucepan, combine the sugar and water. Cook, while whisking over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.

Increase the mixture to a medium heat and bring the mixture to a boil. Stop whisking and don’t whisk at all during this part. Allow to boil until the mixture turns a deep golden copper colour, normally this takes about 10-15 minutes, but ours took closer to 17.

Take the pot off the heat, and while you are whisking, add the cream - careful it bubbles - and keep whisking until you have a nice sauce.

Add the salt and mix to combine

Allow to cool slightly and then pour into a sterilised jar until you need it.  It starts out quite thin, but will thicken as it cools.

Careful - its addictive!