Dulce de leche ice cream

ingredients

• Dulce de leche ice cream

  • 2 x 395g cans sweetened condensed milk
  • 1/2 teaspoon teaspoon sea salt flakes
  • 600 millilitre thickened cream
  • 1/4 cup natural almonds, roasted, roughly chopped
  • waffle cones to serve

method

• Dulce de leche ice cream

  • 1

    Preheat oven to 220°C.

  • 2

    Empty cans of condensed milk into a medium shallow baking dish, then cover with foil. Place inside a larger baking dish and pour enough boiling water to come halfway up the dish.

  • 3

    Bake for 1 hour 45 minutes until golden brown and caramel-like, topping up water as required. Cool to room temperature. Transfer to a large bowl, stirring salt through. Whisk until smooth, then set half the caramel aside.

  • 4

    In a large bowl, using an electric mixer, beat cream until stiff peaks form. Stir one-third whipped cream through caramel. Gently fold in remaining cream.

  • 5

    Dollop cream mixture and reserved caramel into a 6-cup freezer container or loaf pan (10 x 20cm). Swirl gently. Scatter almonds over.

  • 6

    Cover with plastic wrap and freeze for at least 4-5 hours until firm. Remove from freezer 5-10 minutes before serving, then scoop into cones to serve.

notes

If preferred, use 2 x 380g cans caramel Top’n’Fill instead of cooking the caramel.