This salted caramel no-churn ice-cream is stupidly easy to prepare and turns out wonderfully every time.
Before you start whipping your cream, make sure it is really nice and cold straight from the fridge.
Whisk the cream to stiff peaks, meaning that the cream is thick enough to hold it's shape but still has a nice, smooth texture (feel free to use an electric whisk).
Drizzle your salted caramel over the top. Stick the back of your spoon/spatula in the ice-cream, and spend 20-30 seconds slowly and gently moving it around through the mixture. You will notice a ripple/swirl effect start to form.
Transfer the mixture to a loaf tin.
Put your ice-cream in the freezer, and freeze for at least 6 hours, preferably overnight.