Holy moly, caramel swirl has become my new favourite ice-cream. It is totally #droolworthy and everyone needs to give this recipe a try. It is awesome for birthday parties, or as a special family treat. It’s great all alone, or on top of your favourite pudding.

If you want to cheat with the caramel, you could make this one instead.

 

 

February 20, 2018
  • 5m
  • 1

Ingredients

  • 1 L pure cream
  • 2 tsp. vanilla bean paste
  • 1/2 can condensed milk
  • 1/2 tsp. salt
  • 50 g glucose syrup
  • 70 g golden syrup
  • 70 g butter

Instructions

Thermal Cooking Method

  1. Using the butterfly, whip the cream until it's thick, but not whipped. Speed 4/approx 15-20 seconds.
  2. Now add the vanilla, condensed milk, salt and glucose syrup and beat again 8-10 sconds/speed 4. You want it nice and thick at this stage.
  3. Pour the ice-cream into an airtight container and place in the freezer while you make your caramel sauce.
  4. Clean the mixing jug and add the butter and golden syrup.
  5. Melt this for 5 mins/temp 37/speed 3. Take the ice-cream out of the freezer and make tunnels using a knife. Pour the caramel sauce into the tunnels and gently fold the ice-cream mix over this.
  6. Place back in the freezer for at least 4 hours or until set - ensure you use an airtight container.

Traditional Cooking Method

  1. Using electric beaters, whip the cream until it's thick, but not whipped.
  2. Now add the vanilla, condensed milk, salt and glucose syrup and whip again until it's nice and thick.
  3. Pour the ice-cream into an airtight container and place in the freezer while you make your caramel sauce.
  4. In a pot add butter and golden syrup and over medium heat, melt until incorporated well, do not let it simmer or get too hot. If you do, allow to cool before moving onto the next step.
  5. Take the ice-cream out of the freezer and make tunnels using a knife. Pour the caramel sauce into the tunnels and gently fold the ice-cream mix over this.
  6. Place back in the freezer for at least 4 hours or until set - ensure you use an airtight container.
  • 8-12