Salted Caramel Ice Cream with Pretzels and Honeycomb

Summer is here in its full fledged spirit...and even though I try to stay away from all these sugary treats...it’s during these sweaty summer times I find them really hard to resist. Making ice creams have become kind of therapeutic for me. So, here is the first installment of my ice cream saga of this season. Drooling salted caramel ice cream with bits of crunchy pretzels and honeycomb.

Salted Caramel Ice Cream with Pretzels and Honeycomb

Serves 4-5

Ingredients:

1 and ½ cup of heavy whipping cream

½ cup of condensed milk

2-3 tbsp of salted caramel sauce (or more if required)

A handful of pretzels – chopped up

1 or 2 blocks of honeycomb ( I have used this method to make them)

Method:

In a large bowl take the whipping cream and beat with a wire whisk or electric mixer until it has medium stiff peaks.

Add the salted caramel sauce and mix gently with a spatula.

Taste and then add the condensed milk according to taste, because both the caramel sauce and the condensed milk have sugar, which can prevent the ice cream to freeze. Mix until well incorporated.

Pour the mixture in a box and cover the surface with a plastic film. Close the box with a lid and freeze for 6-8 hours, preferably overnight.

When you are ready to serve sprinkle the chopped pretzels over the surface and scoop out the ice cream.

Push one or two small blocks of honeycomb inside the bowl.

Sprinkle some shaved chocolate and serve immediately.