Salted Caramel Chocolate Ice Cream

Salted Caramel Chocolate Ice cream scooped into a clear glass

Salted Caramel Chocolate Ice Cream

100g Mortimer Salted Caramel Drinking Chocolate
170g tin evaporated milk.
50g caster sugar
2 eggs
300ml double cream
100ml milk


Heat the evaporated milk in a saucepan

Add the salted caramel drinking chocolate and whisk until melted and glossy, leave to cool

In a separate bowl, beat together eggs and sugar until pale and fluffy

Beat in the cream followed by the milk.

Finally beat in the chocolate.

Pour into a plastic container with a lid.

Freeze for an hour before removing and stirring with a fork to achieve a smooth consistency

Freeze for at least 4 hours or overnight

Remove from the freezer and put in the fridge for 30 minutes before serving, so it is easy to scoop.