Caramel Crunch Ice Cream
Photography by Sarah Tuck.
Gourmet, cleverly flavoured ice creams are so delicious – and an absolute cinch to make when you start with an amazing base.
Serves: 8-10
INGREDIENTS
940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)
395 gram tin caramel condensed milk
180 grams crumbled gingernuts
waffle cones, to serve (optional)
METHOD
Equipment: 1.5 litre-capacity freezer-safe container.
Remove the ice cream from the freezer and leave to soften for at least 25 minutes. It may take more time dependent on the air temperature. Spoon into the container.
Pour the caramel condensed milk into a microwave-proof jug or bowl. Microwave for 40 seconds and use a wire whisk to beat until smoothish then set aside cool for 10 minutes.
Use a large spoon to make pockets in the ice cream and drop in three-quarters of the caramel condensed milk and gingernuts. Use a flat knife to swirl the flavourings through, then top with the remaining caramel condensed milk and gingernuts. Freeze for at least 3 hours before serving. Serves 8-10
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!