The secret ingredient to this delicious recipe is Nestlé's Dulce de Leche: CARNATION Caramel - not only does it taste fantastic, but it gives the ice cream a sublime smooth texture.
- Ingredients
- 1 vanilla pod or 1tbsp vanilla extract
- 450ml (¾pt) carton double cream
- 397g can CARNATION Caramel
- 150ml (¼pt) milk
- You will also need:
- 900g (2lb) loaf tin
Split the vanilla pod lengthwise and scrape the seeds into a large bowl (alternatively pour the vanilla extract into a large bowl). Add the cream to the bowl and whip until very thick.
Pour in the caramel and milk into the cream mixture, blending until smooth. 
Pour the creamy mixture into a large, shallow bowl and place in the freezer for 2 hours. 
Remove from the freezer and beat the ice cream. It should be quite thick at this stage, if not, return to the freezer for another hour and then pour into the loaf tin. 
Freeze until solid (approx. another 2 hours or overnight).
Scoop balls of ice cream into wafer cones and drizzle with more Carnation Caramel. The waffle type cones are especially good, when dipped into melted chocolate before you scoop the ice cream on. You can also serve a slice of this ice cream as a dessert; simply dip the loaf tin into hot water for about 20 seconds then invert onto a plate. Look out for more great Carnation recipes demonstrated by Phil Vickery www.carnation.co.uk
This sensational strawberry cheesecake combines succulent strawberries and CARNATION Condensed milk to create a truly magnificent taste of summer.
See the other recipes, offers and stories from this issue of Simply Scrumptious.
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