Ingredients

FOR THE SALTED CARAMEL SAUCE
• 100g caster sugar
• 125ml pure cream or light thickened cream (35% fat content)
• 15g butter
• 1/2 tsp sea salt flakes (adjust to your personal taste)

FOR THE ICE CREAM
• 2 super ripe bananas
• 250ml pure cream
• 195g sweetened condensed milk (half a 395g tin)
• 1/2 tsp vanilla extract

Instructions

FOR THE CARAMEL
1. In a heavy-based pan over low heat, add the sugar in an even layer then leave to melt into an amber-coloured caramel. Meanwhile, heat up the cream gently in a separate pan and keep warm.
2. Keep a watchful eye because it doesn’t take long for caramel to burn. You want to cook this until it’s a darkish brown golden colour. Too light and it’ll just be a sickly sweet flavoured caramel. You want to take this a few notches before the burnt stage to have a lovely sweet smokey caramel with the slightest hint of bitterness (which is how I like it).
3. When it’s ready, take it off the heat and add the warmed cream. It’ll bubble up furiously so be careful. When that settles, stir through the butter.
4. The caramel may seize and harden but no worries. Just stick it back over the low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt to taste then allow to cool completely.

FOR THE ICE CREAM
1. In a food processor or by hand, mash up the bananas until smooth (feel free to leave it more chunky if you wish).
2. Meanwhile whisk the cream until soft peaks then gently fold through the condensed milk and vanilla until mostly combined. Fold through the banana mash.
3. Scrape half the batter into a loaf tin (or any container you wish). Dollop in the cooled caramel then swirl through the ice cream mixture. Add the remaining ice cream over the top then swirl through more caramel to taste. Cover with plastic wrap and freeze overnight.