John Myers
Ingredients for 4 servings:
- 1 can condensed milk, sweetened (Milchmädchen, 400 ml)
- 200 g natural yogurt
- 150 ml cream
- some vanilla powder (bourbon vanilla)
- possibly lemon juice
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 15 minutes
Preparation with milkmaid caramel
For the caramel, place the condensed milk in the closed can in a saucepan and cover completely with water. Boil for 2.5 hours. Make sure the can is completely submerged, otherwise there is a risk of explosion! Then let the can cool down thoroughly. When you open the can now, you will have a soft caramel mixture. For the ice cream, mix the cooled caramel with the yogurt until smooth. Then add the cream and vanilla and mix everything well. If the ice cream mixture is too sweet, season with a little lemon juice. It is best to freeze the ice cream mixture in an ice cream maker. If you don’t have an ice cream maker, you can simply put the ice cream in the freezer. Stir occasionally during freezing to prevent large crystals from forming. The ice cream is great served with raspberries, for example, and garnished with chocolate or brittle shavings.
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