Le glace caramel au beurre salé

Iced sweets are all the rage, especially in summer. Commercial ice cream is readily available and of a very high standard, so it is hardly worth going to the trouble of making your own at home. Many people will look no further than serving it as an accompaniment to simply cooked fruits, but we have memories of an ice cream given to us at an hotel in Gascony. We did not ask for the recipe, but we devised our own interpretation.