English toffee ice cream
Servings: 2
Equipment
- pressure cooker (optional)
Ingredients
- 1 tin condensed milk
- 250 ml heavy cream
- nuts (optional)
Instructions
- Take a tin of sealed condensed milk. Place it in a pressure cooker (or use a pan). Cover it with water. Close the lid.
- Cook for 1 whistle on high flame. Then cook on low flame for 30 minutes. If you use a pan, cook 2.5 hours on low flame. If there is little water until the process finish, add it.
- Remove from heat. Leave it for a few hours or overnight.
- Let the all pressure goes out. And you will get great caramel.
- Add 250ml of heavy cream or fresh cream into a bowl. Beat until it reaches to stiff peaks. Make sure your cream is chilled.
- Add all the caramel that we get before.
- Mix until everything is well combined.
- Transfer it to an airtight container. Tap it twice.
- Cover with cling wrap or plastic sheet. Make sure it touches the cream.
- Freeze it for 4-6 hours. After, scoop it and serve.
- Add caramel sauce if you want and enjoy your homemade English toffee ice cream.
