1 tub of good quality shop-brought ice cream
2 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 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.
