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:

1. 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.

2. Incorporate the caramel:

   • Add the caramel sauce and mix 15 seconds, speed 3 until fully combined.

3. 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.

4. Cool and freeze:

   • Pour the mixture into a freezer-safe container and let it cool in the fridge for 2 hours.

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