To crush the sweets, unwrap, then fold them up in a clean tea towel. Bash with a rolling pin or heavy saucepan until roughly chopped.
Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using
a metal spoon. Spoon into a 1-litre freezer-proof container and freeze
for about 3 hrs, until softly frozen.
This mix won’t crystallise at the edges like most ice creams.
Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.