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
Print Recipe
Pin Recipe 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.
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