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Caramel swirl ice-cream | Milkbottle

Caramel swirl ice-cream

Icecream 1 by Court

Caramel Swirl Ice-Cream

Recipe
Makes 1.6 litres

750ml cream
250ml milk
160g icing sugar, sifted
1 tbsp vanilla extract
150g store-bought thick caramel


Whisk together cream, milk, icing sugar and vanilla in a large jug until the sugar is dissolved. Place the mixture in the ziplocks bags, make sure to press out as much air as possible.
Close the bags and place them flat on a baking tray.
Place in the freezer until just frozen, about 2 1/2 hours.
Remove the bags from the freezer.
With your hands gently bend the bags to break up the mixture into small pieces.
Place the mixture in 2 batches in the food-processor and process until just smooth, about 2-3 minutes. Break up large pieces with a spoon if necessary.
Fill the cake tin with the ice-cream.
Spoon half of the caramel on top and swirl through the cream-mixture with the tip of a knife.
Add the rest of the the caramel and swirl through again.
Place in the freezer for 2 hours or until firm.
Scoop into the cones and serve.

Image: Chris Court via Taverne Agency. Styling: Steve Pearce. Editing Recipe: Leonoor Ottink

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