No-churn espresso caramel ice cream

To make the caramel, gently heat the sugar in a heavy-based pan with 3 tbsp water. Stir until it dissolves then remove the spoon and bubble, swirling the pan now and then, until it turns golden. Once it’s a deep amber colour, carefully pour in the cream (it will bubble up) and stir over a low heat until combined. Stir in the salt and liquid glucose; pour into a bowl and set aside to cool completely.

Once the caramel is cold, dissolve the espresso coffee in 2 tbsp boiling water; set aside to cool. Use electric beaters to whisk the double cream, condensed milk and coffee until the mixture reaches stiff peaks (about 10 minutes). Pour ½ the coffee mixture into a 1.5-litre container then lightly swirl in ½ the cooled caramel; repeat with the remaining coffee mixture and caramel. Freeze for 8 hours or overnight. Serve with crushed caramelised biscuit, if liked.