Yogurt and Caramel Ice Cream

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	3 hrs
Total Time	4 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 can condensed milk, sweetened (milkmaid, 400 ml)
200 g natural yourt
150 ml cream
some vanilla powder (Bourbon vanilla)
possibly lemon juice

Instructions

For the caramel, put the condensed milk in the closed can in a saucepan, cover completely with water. Let cook for 2.5 hours. Make sure that the can is completely submerged, otherwise there is a risk of explosion! Then let the can cool down well. If you open the can now, you have a soft caramel mixture.
For the ice cream, mix the cooled caramel with the yogurt to form an even mixture. Then add the cream and vanilla and mix everything well. If the ice cream mixture is too sweet, add a little lemon juice to taste.
The best way to freeze the ice cream mass is in an ice cream maker. If you don`t have an ice machine, you can simply put the ice in the freezer. Then stir it from time to time while it is freezing to prevent the crystals from forming too large.
The ice can z. Serve with raspberries and decorate with chocolate or brittle chips.

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.