Makes 10 – 15 scoops

Ice cream – at least as far as I knew – was about making custards, then combining with more creams and flavours.

So could this one work?

When I was a kid, I would put milk and Strawberry Nesquik into my parents’ ice cream maker and sure it was yummy, though frozen (icy) milk does not make ice cream.

Anyway, short of time and having promised ice cream for a lunch, I chose this Thomas Straker recipe: and hot damn: it’s awesome.

And so so easy.

Dulce de Leche (caramel) can be found at most supermarkets. So now there is no excuse.

Ingredients

500ml whole milk
400gm dulce de leche
124ml double cream

Method

1. Put the milk and dulce de leche in a saucepan and set over a medium heat. Stir constantly until the dulce de leche has totally melted. Set aside to cool.
2. Once cooled, whisk in the double cream., then transfer to an ice cream machine and churn according to the manufacturers’s instructions. Store in the freezer.