If you’d like to get ahead with preparing for Christmas, this ice cream must be one of the easiest recipes you could make. The recipe is adapted from a Nigella cookbook.

Makes 1 litre of ice cream.

Ingredients.

1. 397 grams (approximately) jar of dulce de leche or supermarket own-brand salted caramel sauce

2. 300ml double cream

3. Half a teaspoon sea-salt

4. 1-3 x 15ml tablespoons rum or brandy (this is optional but it really does help to make the ice cream soft scoop.)

Method.

You will need 2 x 500ml airtight tubs or containers.

1. Scrape the caramel sauce into a mixing bowl or the bowl of a freestanding mixer, then add the cream and the half teaspoon of salt and whisk, with the freestanding mixer or electric hand whisk, until it thickens. If you run a spoon through the mix you should be able to feel if it’s nice and thick.

2. Slowly whisk in the rum or brandy, one tablespoon at a time, tasting in-between. Once the ice cream has frozen you will find that this flavour is muted so don’t worry about putting all 3 tablespoons in.

3. Decant into your tubs and put into the freezer for at least 8 hours before eating.

4. This ice cream is fairly soft-serve if you’ve used the alcohol, so there’s no need to let it stand out of the freezer before serving.

Delicious served with chopped pecan nuts or alongside your Christmas pudding.