video password: ice
quantities for different serving sizes:
You could easily halve or double this recipe. The freezing time might be slightly longer for a large batch, depending on the surface area of your container.
You’ll need to start the day before or at least 6 hours before you want to serve this one. If longer than 24hours, it may turn icy so be prepared to allow it to ‘soften’ in the fridge for a while before you eat.
variations for dietary requirements:
dairy free / vegan – you really need the creamy flavour of dairy to make this ice cream. If you’re desperate, you could make some caramel from the pecan praline recipe and pulverise it in the food processor before you add the bananas as per the banana ice cream recipe.
cream too icy – This ice cream is naturally a little more icy than the others. Allow to soften in the fridge for 15 minutes or so.
too sweet– Add more salt as you’re eating.
cream has rough texture – If it’s little ice crystals, see the solution above for too icy. If the cream itself seems a bit chunky it sounds like either the cream wasn’t fresh to begin with OR you’ve over whipped it. Not much can be done at this stage, next time whip less.
no canned caramel filling? – Make your own. See the head note to the recipe for instructions.
colour not caramel enough – I’ve found you get a bit of variation from can to can in the caramel colour. If you think it’s too pale, next time use less cream.
This is pretty intense and can easily over power most things so I like to serve it alone with sea salt flakes on the side so I can add more if I like.
Best eaten withing 24 hours of making. But it will keep in the fridge for a month or so. Just remember to allow it to soften at room temperature for 15 minutes or so before serving.
on stonesoup: the sweetest thing – pre5 ingredients recipe for chocolate souffle with dulche de leche sauce – an alternative use for your boiled sweetened condensed milk.
video password: ice
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