No-churn caramel pecan ice cream

Put the candies in a food processor and whizz until finely chopped. Add the pecans and sea salt flakes, then pulse until the pecans are in small pieces; set aside.

In a large bowl, mix the condensed milk and vanilla extract; set aside. In a separate large mixing bowl, use an electric hand mixer to whisk the double cream to soft peaks.

Fold the condensed milk into the cream until combined, then fold through all but a handful of the candy and pecan mixture. Transfer to a 900g loaf tin, then scatter with the remaining pecan mixture. Freeze for at least 6 hours, ideally overnight. Remove from the freezer for 5-10 minutes to soften a little before scooping and serving in cones, if liked.