Ginger Caramel Crunch Ice Cream

Photography by Sarah Tuck

940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)

395-gram tin caramel condensed milk

180 grams crumbled gingernuts

waffle cones, to serve (optional)

Equipment: 1.5 litre-capacity freezer-safe container.

Remove the ice cream from the freezer and leave to soften for at least 25 minutes. It may take more time depending on the air temperature.

Spoon into the container.

Scoop the caramel condensed milk into a microwave-proof jug or bowl. Microwave for 40 seconds and use a wire whisk to beat until smoothish, then set aside to cool for 10 minutes.

Use a large spoon to make pockets in the ice cream and drop in three-quarters of the caramel condensed milk and gingernuts. Use a flat knife to swirl the flavourings through, then top with the remaining caramel condensed milk and gingernuts. Freeze for at least 3 hours before serving. Serves 8-10

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