Ice-cream sundaes

Serves 2

For the caramel sauce

• 150g double cream
• 1 vanilla pod
• 4 tbsp water
• 250g caster sugar
• 4 tbsp golden syrup
• 1 tsp lemon juice
• 0.25 tsp fleur de sel
• 75g unsalted butter

To assemble

• 2 blood oranges
• 500g good-quality vanilla ice‑cream

Step 1
For the caramel sauce, put the cream and vanilla extract into a large, heavy-based pan.

Step 2
Put the water, sugar and golden syrup into another large, heavy-based pan.

Step 3
Have the other ingredients measured and ready to go.

Step 4
First heat the cream and vanilla.

Step 5
Keep an eye on it as it can bubble over quite easily.

Step 6
Meanwhile, start heating the water, sugar and golden syrup – don’t stir it, but you can swirl the pan if necessary – all the while keeping an eye on the vanilla cream.

Step 7
As soon as the cream starts to bubble rapidly, turn the heat off.

Step 8
Once the sugar mixture starts to colour, give it a few swirls.

Step 9
You want the sugar to turn golden brown and then almost black.

Step 10
Take the sugar off the heat and immediately whisk in the vanilla cream.

Step 11
Stir in the lemon juice, salt and butter, mixing until smooth.

Step 12
Allow the caramel to cool completely, then remove the vanilla pod, transfer to a plastic tub with a tight fitting lid and put it in the fridge to chill.

Step 13
Use a small serrated knife to supreme the blood oranges, trimming the peel and pith from the outside of the oranges while keeping the fruit intact.

Step 14
Carefully section them, cutting the segments out from the membrane.

Step 15
Put the segments in a bowl.

Step 16
Squeeze the remaining membrane, adding the juices to the bowl.

Step 17
When you are ready to serve your sundaes, place two generous scoops of ice-cream into each sundae glass.

Step 18
Top with the orange sections, a drizzle of caramel sauce and a little of the blood orange juice.

Step 19
Serve immediately.