CARAMEL CUSTARD ICE CREAM
Recipe and photo: Rosalie Van Eeden Scheffer
- 500 ml prepared custard
- 250 ml cream
- 1 tin caramel condensed milk
- 1 big slab of pepperment flavoured chocolate, grated
- Beat all the ingredients together until well blended.
- Pour in a 1 liter container and freeze.
- Take out 30 minutes before serving, to soften slightly in order to scoop out.
- Variation: Use hazelnut flavoured chocolate.
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