Quick Caramel Ice-Cream

Ingredients

• 1.1 tin Caramel Treat
• 2.570 millilitre cream
• 3.toasted nuts, handful; pecans, walnuts or macadamias

Method

1. 1.Combine Caramel Treat and cream in a food processor.
2. 2.Freeze in a shallow container in the coldest part of the freezer overnight.
3. 3.Spin in processor until smooth and creamy.
4. 4.Remove from processor and fold in toasted nuts.
5. 5.Refreeze overnight.
6. 6.TO SERVE: serve in an ice bucket or stainless steel container. If ice crystals develop, re-spin and re-freeze.

Notes

• Caramel Treat is a South African brand of dulce de leche (sweetened condensed milk cooked to a thick caramel). Dulce de leche or tinned caramel can be substituted.
• 1 Pt = 1 imperial pint ≈ 570 ml.
• No churning required — the freeze-spin-refreeze method gives a smooth result.