Tenina.com's Too Easy Salted Butterscotch Ice Cream



  1. Place tin of condensed milk (still in the tin) into the simmering basket and insert into TM bowl. Add enough water to come almost to the rim of the tin at the top without overfilling the TM bowl.

  2. Cook 90 min/100°C/speed 3. Cool in the bowl completely.

  3. Drain TM bowl and dry. Remove the caramelised condensed milk from the tin and into the TM bowl. Add the salt and vanilla.

  4. Beat 30 sec/speed 8.

  5. Add cream to bowl and whip 20-40 sec/Butterfly/speed 4 or until stiff peaks form.

  6. 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.

  7. Remove from freezer and place into the fridge 10 minutes prior to serving.

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