Good morning everyone, how are you all doing? The skies are blue, the sun is shining, and Easter is here, and it’s time for ice cream. Who doesn’t love ice cream? It is the perfect treat all year around if you ask me, but maybe even more so in the spring and summer time.
A few days ago I posted this video on instagram; a delicious fudge ice cream drizzled with salted caramel. I think more than a few people were temped, to say the least… So I thought I’d share the recipe.
This is just insanely yummy, you just have to try it. If you are thinking about the calories, omit the fudge, but don’t omit the salted caramel, it really makes all the difference.
Now let’s start making ice cream.
You’ll need the following:
Vanilla ice cream (with or without chopped fudge)
- just under 2 cups (450 ml) heavy whipping cream, cold
- 1 can (397 g) sweetened condensed milk, cold
- 1-2 tsp vanilla bean paste
- Fudge, chopped (optional)
- 1 1/3 cup (275 g) regular sugar
- 1/3 cup (75 ml) water
- 2/3 cup (150 ml) heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- ½ tsp sea salt
Place the sweetened condensed milk and heavy whipping cream in the freezer for about 20 minutes before making this ice cream.
Pour the cream and sweetened condensed milk into a mixing bowl and whisk until stiff peaks form. I use my baby blue Assistent Original. I love that you can get a glass bowl for it now, which makes it easier to show you what I’m mixing. If you want to know more about the Assistent Original, take a look at their website here.
Stir in the vanilla paste.
Whisk on medium speed in a stand mixer fitted with the whisk attachment (or use a hand mixer) until stiff peaks form.
Now your vanilla ice cream base is ready, and once it is nice and thick you can just add your desired flavoring.
I added some caramel fudge which I got at a baking fair I visited last week. I just added a few chunks of the fudge. Don’t add too much or it will be too sweet. Alternatively, add nuts instead of fudge.
You can already see the lovely consistency. This velvety consistency is achieved thanks to freezing the sweetened condensed milk and heavy whipping cream for 20 minutes before whisking. It makes all the difference.
Place in a large container and freeze for at least 5 hours or overnight.
Now you can enjoy this delicious ice cream…
Enjoy this ice cream straight from the box, or in an ice cream cone. Perfect in bed while watching a movie…
It’s delicious just the way it is, but what about some salted caramel on top?
Place the sugar and water in a small saucepan. Place on a medium heat and stir until the sugar has dissolved. Stop stirring and turn up the heat to high. Boil until the color has turned a deep caramel, then remove from the heat. Add the cream, vanilla, and salt and stir until well blended. Let cool completely and store in the refrigerator until needed.
Here we go, yum!
I hope you are tempted to try, it was delicious.
By the way –
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This “Vintage Cakes & Sweets” issue is packed with inspiration, delicious recipes and stunning photography.
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Have a great day you all.