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Nutrition: per serving (8)

  • kcal487
  • fat41g
  • saturates23g
  • carbs27g
  • sugars25g
  • fibre0g
  • protein4g
  • salt0.14g
    low

Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
CRUSH SWEETS

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.

Recipe from Good Food magazine, December 2008

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Comments, questions and tips (28)

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Overall rating

A star rating of 4.7 out of 5.19 ratings

Honeygran

I used evaporated milk as I couldn’t get condensed. As a result the ice cream was not very sweet, but that was fine as served with a sweet pie. Would make again but using honeycomb as suggested by Suzanneskilling.

Sylvia61

question

Is the condensed milk sweetened, as in the U.S., or just concentrated, which we call evaporated milk? Thanks!

Barney Good Food avatar
Barney Good Food

Hi, The difference between the two is that condensed milk is sweetened and evaporated is unsweetened. You would need condensed for this as you need the sweetness. Thanks, Barney

suzanneskilling

Love this, I use honeycomb instead of sweets, delicious! 5*

suzanneskilling

Best icecream ever, i use honeycomb instead of sweets, delicious, 5*

HKL

Amazing....has become a real family favourite. I served it with a hot toffee sauce !

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