Caramel Ice Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	4 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

1 can condensed milk, sweetened, approx. 400 g, e.g. milkmaid
2 cups cream, 50 g each

Instructions

Put the closed can in a saucepan with water and cook for about 2 1/2 hours. That makes the caramel.
Important: The can must always be completely covered with water! You can also pour the contents of the jar into a jam jar beforehand, screw the lid on, and cook it. Let cool down well before opening.
Whip the cream until stiff and fold into the caramelized condensed milk. Fill the whole thing into small glass bowls etc., cover with cling film and place in the freezer for at least 4 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.