Salted caramel iced cream
This is a simple iced cream to serve with fresh strawberries or an apple pie
1 fresh Orange
300ml Fresh Double Cream
1 x 210g jar of Tiptree Salted Caramel Spread
Caster Sugar for dusting
1 punnet Fresh Strawberries
Remove thin layer of rind from one half of the orange with a potato peeler (it is easier to peel if you keep the orange whole, but only use rind from top half of orange, as we use the remaining orange later)
Cut peel into needle width strips, put into a pan, cover with cold water and simmer for 10 minutes until soft. Drain, rinse in cold water, pat dry and put into frig to chill. Save 3 long strands for decoration then roughly cut remaining strips.
Cut orange in half and cut slices of orange with peel. Place on no stick paper, fold over paper to cover and freeze.
Whip double cream to soft peaks. Fold in Salted Caramel then fold in orange peel.
Pour into freezer dish top with the 3 long strips of peel – freeze.
Serve garnished with frozen orange rings – serve with fresh strawberries