This ice cream was the happy outcome of a busted candy thermometer. I was making the caramel for this chocolate caramel devil of a cake and my caramel didn’t quite set up quite right.
So rather than pitching it, I swirled it into this tasty ice cream treat!
Frangelico Caramel Swirl Ice Cream
- 2 1/2 cups whipping cream
- 1 can condensed milk
- 3 Tbsp Frangelico
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup chopped hazelnuts
- 1/2 cup toffee topping
Chill bowl and the whisk attachment of your Kitchenaid in the freezer for 20 minutes.
Pour the cream into the very cold bowl and whisk until stiff peaks have formed. With the motor running, pour in the condensed milk and mix for 30 seconds until combined. Add the Frangelico, vanilla and salt and mix for another 30 seconds. Scrape down the edges using a spatula and mix for another 30 seconds.
Fold in the hazelnuts and toffee using a large spatula. Pour into a large freezable Tupperware container and freeze for at least 5 hours.