White Chocolate Caramel No Guilt Icecream

Name: White Chocolate Caramel No Guilt Icecream
Cuisine: American
Ingredients: 5 egg yolks; 300 ml whipping cream; 600 ml almond milk see my link; 5 ml vanilla extract; 30 ml caramel sauce, I used zero from sous chef.com; 31 grams white chocolate chopped up see my link; 2 grams Ice cream stabiliser from sous chef.com may need more if using sweetner awaiting email; 15 grams sweetner

Irmgard Gater @MonkeyBra1n

Warrington, England

It helps the ice cream making it smoother, not melt as quick and soft scoop. 1st time trying especially with sweetner as ice cream goes rock hard otherwise

Irmgard Gater @MonkeyBra1n

Warrington, England

It helps the ice cream making it smoother, not melt as quick and soft scoop. 1st time trying especially with sweetner as ice cream goes rock hard otherwise

Saved

Ingredients

5egg yolks
300 mlwhipping cream
600 mlalmond milk see my link
5 mlvanilla extract
30 mlcaramel sauce, I used zero from sous chef.com
31 gramswhite chocolate chopped up see my link
2 gramsIce cream stabiliser from sous chef.com may need more if using sweetner awaiting email
15 gramssweetner

Saved

Steps

1

Mix yolks sugar and stabiliser together
2

Pour milk, whipping cream and extract in a pan, do not switch on
3

Mix the egg mix with cold milk and cream mix and leave to stabilise for 15 minutes.
4

On low heat warm mix up stirring until the mixture coats the back of a spoon.
5

Leave to cool, then put ice cream maker on paddles turning pour mixture in and leave to go until it stops.
6

Put icecream in a freezeable container and add chopped chocolate and caramel and mix in.
7

Serve or freeze.