Sunny bank holiday essential 🌞
3 tbsp of very strong coffee, 600ml double cream, 1 can of condensed milk. For the caramel: 100g caster sugar, 100ml double cream, 1/4 tsp of sea salt, 1/2 tbsp of golden syrup .I wanted to use up some double cream so I tried out a no-machine coffee & salted caramel ice cream, and it was soooo worth it. This filled about a litre container:Once dissolved, leave on a medium heat, stop stirring and simply swirl the sugar in the pan from time to time.
Once the caramel is amber in colour, lower the heat and pour the 100ml of double cream, the golden syrup, and the salt, and stir. Set aside to cool completely. You can also make the strong coffee at this stage so that it cools as well. Then go read a book or watch Netflix or something. Once cool, you can start making the ice cream. Using an electric whisk, whisk the 600ml double cream with the condensed milk and cold coffee until stiff peaks.
In a container, pour 1/2 the cream, top with 1/2 of the caramel and ripple through. Then pour the other half of the cream, top with the other half of the caramel, and ripple through again. Freeze until...well...frozen, about 6-8hrs, and don’t tell anybody that you made this so that you can eat it all yourself. Just hide it behind the peas or something.
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