1 tub of good quality shop-brought ice cream
2 Tick Tock Rooibos Vanilla teabags
200g granulated sugar
200ml water
90g salted butter, cut into blocks
120ml heavy cream
1 tsp sea salt
1 tsp ground cinnamon
Remove the vanilla ice cream out of the freezer for 20 minutes or until softened.
Place the cream in a medium saucepan with the Tick Tock Rooibos Vanilla teabags, sea salt and cinnamon. Bring the cream mixture to the boil and remove from the heat. Allow the teabags to brew for 5 minutes or until the cream turns an off-white colour and set aside.
For the caramel, put the sugar and water in a saucepan and heat over a medium heat. Stir until the sugar has completely dissolved.
Wait for the sugar syrup has turned an amber-brown colour and immediately add the butter and cream mixture. Take care during this step as the caramel with begin to bubble rapidly once the ingredients have been added.
Using a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.
Thicken up the mixture by simmering on a low heat for 10 minutes.
Once the mixture has thickened, allow caramel to cool before swirling into the ice cream. Pop back into the freezer overnight before serving.
