Caramel delight ice cream
Serves: 9
Preparation: 20 minutes + overnight freeze
Cooking Time: Not required
Ingredients
- 600ml whipping or double cream
- 397g tin condensed milk
- 100ml milk
- 3tsp vanilla extract
- 230g caramel chocolate bar (or 4 x 50g bars)
Method
-
Whip the cream until it forms soft peaks. In a separate bowl, mix together the condensed milk, milk and vanilla extract.
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Add the milk mixture to the cream and gently whisk together until everything is combined.
-
Pour into freeze-proof containers and freeze for 2 hours.
-
Using a sharp knife, chop the caramel chocolate into small pieces and sprinkle over ice cream. Gently push some of the chocolate pieces into the ice cream and leave the remaining chocolate sitting on the top.
- Cover and freeze overnight.
