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