No-Churn Chocolate Chip Ice Cream with Caramel Sauce

Instructions

DIRECTIONS - ICE CREAM

1. Step
   In the bowl of a stand mixer, add the heavy cream and whisk until stiff peaks form. (Alternatively, you can whisk the heavy cream by hand, but it takes longer to form.)
2. Step
   Add the condensed milk and whisk until incorporated.
3. Step
   Gently fold the chocolate chunks into the mixture. Transfer the mixture into a loaf tin or a container. Wrap it tightly and freeze for 6-8 hours or overnight.

DIRECTIONS - CARAMEL SAUCE

1. Step
   Add sugar and water into a saucepan over medium-high heat. Do not stir until sugar dissolves and starts bubbling. Once the mixture starts bubbling, gently stir the mixture and turn the heat down to medium-low.
2. Step
   Let it cook until the mixture reaches a deep amber colour (this takes 6-8 minutes). Keep an eye on it so it won’t burn.
3. Step
   Remove the pan from the heat and slowly pour the warm cream, whisking continuously until the cream has been incorporated. (Be very careful as the caramel might bubble.)
4. Step
   Add in the butter and whisk until incorporated.
5. Step
   Pour the caramel sauce into a jar and warm it up before serving.

DIRECTIONS - TO SERVE

1. Step
   Scoop the ice cream into serving bowls.
2. Step
   Pour the caramel sauce on top.
3. Step
   Sprinkle it with flaky salt.
4. Step
   Enjoy!