1. Pour a quarter of the liquid cream into a saucepan. Split the vanilla pod in half. Heat the cream and let the vanilla infuse.

2. Leave the cream to cool. Scrape the seeds from the pod and remove from the cream. Remove the rest of the cream from the fridge and whip until stiff with a mixer.

3. Mix the condensed milk with the vanilla-infused cream.

4. When the cream has set, pour the condensed milk into the bowl.

Mix gently with a spoon, taking care not to break the whipped cream.

5.Mélangez les pépites de caramel à la crème.

6. Versez la crème dans des pots ou un grand bac idéalement muni d’un couvercle.

7. Dans chaque pot, versez la cuillère de caramel au beurre salé et mélangez bien.
Passez au congélateur pour 5 h minimum.