Caramel Crunch Ice Cream
Photography 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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.