Homemade Caramello Ice-cream
Summer night memories as a girl involve family friends and food. Homemade ice-cream for dessert. My all-time favorite homemade ice-cream is homemade caramello. The taste is so rich and sweet. Once I start eating, I find it very difficult to stop. This is a very simple recipe and only requires a few ingredients. The consistency of this ice-cream is that of a frosty, if you want it to set up more put it in a container in the freezer for a few hours.
Things you need
Ice cream maker
ice
rock salt
Ingredients:
6 caramello candy bars
1 10 oz bag of miniature marshmallows
14 oz sweetened condensed milk
1 quart of heavy whipping cream
3 to 4 cups of whole milk
Directions:
In a large heavy saucepan add marshmallows, candy bars and sweetened condensed milk. Cook over low to medium heat until everything is melted and smooth. Stirring constantly so you don’t burn the chocolate. Remove from heat.
Let the chocolate mixture cool for about 5 minutes then slowly add the heavy whipping cream stirring until well blended. Pour the mixture into the metal ice cream container and add the milk up to the 5- or 6-quart line. Put the paddle in the canister and place the lid on top. Place the container inside the ice cream bucket add enough ice to reach the lid of the ice cream maker and sprinkle about 1/2 cup of rock salt on the ice.
Turn on the ice-cream maker and check it in about 10 minutes to add more ice and rock salt. This ice cream takes longer then vanilla and the final result straight from the ice cream maker is more of a frosty consistency.
So, if you want it more firm place it in a container in the freezer for another hour after it is finished in the ice cream maker.
This also works with Milkyway candy bars, and you could substitute all milk instead of the heavy whipping cream.
If you have time, it is best to make the mixture earlier and cool in the fridge for a few hours.
Let me know your favorite homemade ice cream recipe.
Homemade Caramello ice-cream
Rich and creamy homemade caramello ice cream.
Ingredients
- 6 caramello candy bars
- 1 10 oz bag of miniature marshmallows
- 14 oz sweetened condensed milk
- 1 quart of heavy whipping cream
- 3 to 4 cups of whole milk
Instructions
In a large heavy saucepan add marshmallows, candy bars and sweetened condensed milk. Cook over low to medium heat until everything is melted and smooth. Stirring constantly so you don't burn the chocolate. Remove from heat.
Let the chocolate mixture cool for about 5 minutes then slowly add the heavy whipping cream stirring until well blended. Pour the mixture into the metal ice cream container and add the milk up to the 5- or 6-quart line. Put the paddle in the canister and place the lid on top. Place the container inside the ice cream bucket add enough ice to reach the lid of the ice cream maker and sprinkle about 1/2 cup of rock salt on the ice.
Turn on the ice-cream maker and check it in about 10 minutes to add more ice and rock salt. This ice cream takes longer then vanilla and the final result straight from the ice cream maker is more of a frosty consistency.
So, if you want it more firm place it in a container in the freezer for another hour after it is finished in the ice cream maker.
This also works with Milkyway candy bars, and you could substitute all milk instead of the heavy whipping cream.
If you have time, make the mixture before and place it in the refrigerator until all cooled. Then place it in the ice cream freezer.
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