This ice cream tastes like heaven. I am still amazed by the fact that it is possible to make ice cream at home without a machine that tastes so good, it never fails to impress everyone.
Prep Time 20minutes
Total Time 8hours20minutes
Tesco salted caramel fudge – roughly chopped
In a small glass stir together corn flour and 3 spoons of cold milk. Once incorporated, mix it with the remaining milk in a bigger pot and slowly bring to the boil. Boil for around 2-3 minutes. Stir all the time as you don’t want any lumps in your custard. Set aside to let it cool a bit (if there are little white lumps, you can pass the mixture through a strainer).
Mix condensed caramel and salt with the custard and put it in the fridge for 15 minutes.
At the bottom of your whipping bowl mix together a spoon of sugar and xanthan gum first. Add a splash of cold cream and whisk it for a few seconds. The mixture will thicken. Add remaining whipping cream and whisk until it’s stiff and creates peaks.
Add whipped cream into your caramel mixture and whisk until all is incorporated and smooth (optional but highly recommended).
Pour the mix into the container.
Freeze (I achieve the best consistency in 7 – 8 hours in our freezer).