Last time my big sister came to visit I put a lot of time and effort into making the ice cream she wanted before she ate about a spoonful and declared it “too sweet.” As you can imagine, I was quite annoyed.
Usually I don’t go for “cheat” recipes but I wasn’t going to make the same mistake again so I wanted to make something quick and easy but suitably impressive. And delicious. And delicious it was! No one realised that it was not as it seems.
It’s probably a bit grand to call this a recipe, it’s barely a glorified serving suggestion but anyway, here’s how to do it.
- Get a tub of fancy fresh custard. Not the yellow stuff made from powder. I used Waitrose’s seriously creamy Madagascan vanilla custard.
- Pour custard into ice cream machine and churn. If you don’t have a machine, pour it into a shallow tub (with a lid) and put it in the freezer. Take it out every hour and give it a good stir to break up any ice crystals. It could take 4 or more hours depending on your freezer, the size of your tub, etc.
- Get hold of some caramel or dulce de leche. You could make it yourself by putting an unopened tin of condensed milk into a pan of boiling water for 2 hours. Or buy it; Carnation do a good one as do Bonne Maman (that’s the one I used). For a 500g tub of custard I used 3 heaped tablespoons of caramel. Add a good pinch of salt to the caramel and stir it in properly. Give it a little taste. Try not to eat it all now.
- By now your custard should be vanilla ice cream. Get a freezer tub and put a layer of ice cream in the bottom. Drizzle on some caramel and repeat until you’ve used everything up. Pull a table knife through it a few times to give it a fancy marbled look.
- Put the ice cream back in the freezer for at least 30 min to harden up before you serve it. Make sure you chuck all the evidence away.
- Serve and enjoy the compliments. ..