I hate to say it, but this recipe is just a little too easy...too easy to make, too easy to eat in one sitting and too easy to make again. Just saying. SO, if you were a Salted Caramel ice cream addict from way back, this is a new one for you, but easier. Sorry to put you in that predicament...but you may just thank me later. (Send flowers, chocolates or postcards or ice cream!)
What is the difference between butterscotch and caramel you may well be asking?
Caramel is made by heating sugar, typically granulated sugar, until it melts and turns into a golden-brown liquid. You can then add things like butter or cream to enhance the flavour more.
Butterscotch, on the other hand, is made by melting brown sugar together with butter. The key ingredient in butterscotch is brown sugar, which contains molasses. The molasses in brown sugar contributes to the distinctive butterscotch flavor.
SO if we are being pedantic, this is neither caramel or butterscotch...go figure.
Whatever it is, the flavour is deep and satisfying and as this is a no churn recipe, you don't need any extra gadgets to make it.
I know you will enjoy it, and on that note, if you are at all intoe making your own ice cream, then you should certainly go and join The Whole Scoop Ice Cream Course. You will be an expert in no time and creating any and all flavours you have ever imagined.
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- 1 x 395g tin condensed milk
- as much water as needed
- 1 Teaspoon pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 600 Milliliters pure cream
- 1/2 Batch Salted Caramel Sauce (optional) Recipe
Place tin of condensed milk (still in the tin) into the simmering basket and insert into Thermomix bowl. Add enough water to come almost to the rim of the tin at the top without overfilling the Thermomix bowl.
Cook 90 min/100°C/speed 3. Cool in the bowl completely.
Drain Thermomix bowl and dry. Remove the caramelised condensed milk from the tin and into the Thermomix bowl. Add the salt and vanilla.
Beat 30 sec/speed 8.
Add cream to bowl and whip 20-40 sec/Butterfly/speed 4 or until stiff peaks form.
Pour into container of choice to freeze for minimum 4 hours, preferably longer. You can now add a drizzle or more of the Salted Caramel Sauce if using, then stir through.
Remove from freezer and place into the fridge 10 minutes prior to serving.