Your Recipe Blog


Avatar photo
Recipe by
| Servings: 4 liters


I don’t like ice cream overall BUT twice a year, I do eat it, Decembers at the famous Struisbaai Harbour ice cream caravan 😋, AND my homemade caramel ice cream.

SÓ, this morning it was that “once in 2 years” ice cream making time 😜😋😍 And yes, I’ve already went into the freezer to taste. 😜

  • 2 tins of Evaporated Milk (Ideal Milk or Carnation Milk)
  • 2 tins of caramel condense milk
  • 250 ml Orley Whip
  • 500 ml FRESH cream
  • 7,5 ml vanilla essence
  • 5 ml salt (don’t put more salt because the Ideal Milk is also salty)

Emerge tins of evaporated milk in water and boil for 1 hour (put it the freezer till it’s ICE cold)
Chill the caramel condense milk in the freezer as well.

Beat evaporated Milk / Cream/ Orley Whip / Caramel in SEPERATE glass or stainless steel bowls
(My Ideal Milk was still half frozen when I beat it. The colder, the better, and I also used my caramel straight from the freezer)
The most important thing if you’re going to get an ice cream with volume, is to beat the Evaporated Milk VERY well!

Now add the caramel, vanilla and salt to the whipped cream and beat well.
Combine the Cream mixture / Orley Whip and Evaporated Milk and beat again to mix properly.

Pour into 2 liter ice cream containers. If you want to, you can beat some extra caramel and drip / streak it in between while pouring.
Freeze over night.


Recipe and photo: Erna Welgemoed Bruwer

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5