Salted caramel ice cream

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The original recipe uses double-thick cream (available at Woolworths) but I’ve found that regular whipping cream works just as well and makes a slightly lighter ice cream.

Makes just less than 1L

Preparation time: 5 minutes, plus freezing time

  • 1 tin (397g) sweetened condensed milk, boiled and cooled completely 
  • 250–375ml cream 
  • a pinch of sea salt flakes

Whisk the condensed milk and cream until thick. Mix in the salt and spoon into a container suitable for freezing. Freeze until hard, but not rock-hard – it’s as easy as that! The original recipe uses double-thick cream (available at Woolworths) but I’ve found that regular whipping cream works just as well and makes a slightly lighter ice cream.

[HOW TO COOK CONDENSED MILK]
Put a tea towel in the bottom of the saucepan in which you will be boiling the condensed milk (this prevents the tin from unnecessarily bumping the bottom of the pan). Put the tin in the saucepan, cover with water and bring to the boil. Reduce the heat to low so that it just simmers, put the lid on (this prevents excessive evaporation) and simmer for about 2 hours. Let the condensed milk cool in the water and don’t open the tin before it has cooled completely. During the boiling process, check occasionally to ensure that there is enough water covering the tin, otherwise it might explode.

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