Step 1

In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.

Step 2

After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.

Step 3

Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.

Step 4

Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

Step 5

Line a large bread pan with parchment paper. Chop the Rose & Pink Peppercorn Almonds into small pieces. Set both aside.

Step 6

In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the mascarpone, sweetened condensed milk, vanilla extract, and salt, and continue to beat until the mixture holds stiff peaks, about 30 seconds more. Fold in all but 2 tablespoons of the Rose & Pink Peppercorn Almonds.

Step 7

Spoon about 1/4 cup of the salted caramel over the ice cream. Do NOT fold it in. Carefully scoop half of the ice cream into the bread pan. Pour a few more spoonfuls of salted caramel over the remaining ice cream in the bowl and scoop it into the bread pan.

Step 8

Sprinkle the ice cream with the remaining nuts, then freeze for at least 12 hours before serving!