Place the caramel, custard and vanilla paste into a large mixing bowl. Whisk until smooth. Fold in the whipped cream and half of the Peppermint crisp shards.

Freeze for at least 4 hours, or overnight.

Transfer the ice cream to the fridge 10 minutes before serving, to soften slightly. Serve in cones or bowls, topping with the remaining Peppermint crisp pieces.