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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.