CARAMEL SWIRL ICE CREAM
Makes: 1,6 litres
♥ 750ml cream
♥ 250ml milk
♥ 160g icing sugar, sifted
♥ 15ml vanilla extract
♥ 150g store-bought thick caramel
♥ 2 large sealable plastic bags
♥ 2-litre capacity cake tin
♥ salted toffee cones, to serve (see recipe alongside)
1 Whisk together the cream, milk, icing sugar and vanilla in a large jug until the sugar is dissolved.
2 Place the mixture in the sealable bags, making sure to press out as much air as possible. Seal the bags and place them flat on a baking tray. Place in the freezer until just frozen, about 2½ hours.
3 Remove the bags from the freezer. With your hands, gently bend the bags to break up the mixture into small pieces.
4 Place the mixture in 2 batches into a food processor and process until just smooth, about 2-3 minutes. Break up large pieces with a spoon if necessary.
5 Fill the cake tin with the ice cream. Spoon half the caramel on top and swirl through the cream mixture with the tip of a knife.
Add the rest of the of the caramel and swirl through again. Freeze for 2 hours or
