It may be autumn, I may absolutely love pumpkin pie, warm baguette with butter & jam and hot beverages…. Buuuut! Ice-cream is one of my favourite foods. Especially the new types, you know the 21st century style ice-creams, the calorie-bomb type. The ones that are loaded with extra lip licking ingredients. You know what I’m talking about… Being an ice-cream lover I’m a true believer that ice-cream can be eating all year round. I mean, what would that warm apple and cinnamon crumble be without that scoop of vanilla ice-cream? Thank you, know you see my point. You’re welcome. Now, what if I told you homemade ice-cream is dead easy to make? And that no, you don’t a special machin for it? The only accessories you need are an electric whisk, a mixing bowl, a Tupperware & a freezer. Amazing right!? Well continue reading to discover how you can make this delicious recipe.
The Best Homemade Caramel & Ginger Nut Ice-Cream
As I said, my favourite ice-creams are the ones with little “bonuses” in it. Whether it’s pieces of brownie, cookie dough or caramel… (Ugh I’m craving ice-cream just writing these lines!) Being a little lazy, and not wanting to back a brownie (nop no shop-bought cakes in this house..) just for this recipe I decided to think of a combination that would be really tasty and really easy to put together. So I decided to combine 2 of my favorite things: Caramel & Ginger Nut biscuits. This also makes this ice-cream an autumnal ice-cream. No? At least I tried…
- 300ml whipping cream
- 170g evaporated milk
- 1 can Carnation Caramel
- 1 pack Ginger Nut biscuits
- Electric whisk
- Silicon spatula
- Large mixing bowl
- Tupperware, rectangular cake tin or any container that can go in the freezer
- Cling film
- Poor the whipping cream in your mixing bowl and whip until it’s as thick as it can get. The thicker the better so don’t worry, you can’t over whip your cream.
- Carefully add the evaporated milk little by little in the center of your bowl, and fold in with the spatula. It’s important to add the milk in bit by bit and fold, and not all in one go and stir. You want you whipped cream to keep that fluffiness as much as possible, so take your time.
- Once both ingredients are combined, carefully poor the mixture in a rectangular cake tin or Tupperware.
- Poor as much caramel as you wish in your mixing bowl and make it a little more liquid by stirring it with a spoon. Then drizzle on your cream mixture and swirl with your spoon.
- Break up as many biscuits as you want with your hands and add the pieces of biscuits in your ice-cream mixture.
- Cover with cling film and place in your freezer for a minimum of 4-6 hours. If you are leaving your ice-cream in your freezer for 6 or more hours, place in the fridge 1h before serving.
Serve with extra biscuits and ice-cream swirls. This is also great on our homemade fluffy waffles with strawberries. Enjoy!
What is you favourite ice-cream flavour?
See you soon, love
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