Spring is finally here! Lambs are gambolling in the field, birds are tweeting and the sun is actually casting a shadow, so that means it’s time for another batch of ice cream. This isn’t the first time I’ve made salted caramel ice cream, nor the first time I’ve made it all from scratch, but this is the first time I’ve written down the recipe so I don’t have to work it out next time. This combines the texture of a frozen custard with the caramel flavour and the popcorn crunch of honeycomb to make a frozen tasty treat that’s packed full of unhealthiness.

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