Kibkom North Cyprus Forum

Couldn't find a recipe forum but just had to share this as it's the easiest ice cream recipe that requires no churning or ice cream maker - just make it then stick it in the freezer for at least 5 hours, job done.

Put 1pt/20floz of whipping cream, contents of 397g tin of condensed milk and 1 tablespoon of vanilla extract into a bowl and whisk until soft peaks - the whisk will leave a sort of ripple effect on the surface. Put in a container and stick in freezer for 5 hours - overnight is better, if you can wait that long.

I've experimented with some other flavours:

Caramel - use a 397g of caramel flavoured condensed milk instead of ordinary in the basic recipe - if you can't buy the ready made tins, you can put ordinary tins into a pan and cover with water and boil for 3 hours - making sure that the tins stay immersed in the water. The contents of the tin can then be used for this ice cream or the caramel for a banoffee pie. I usually do 3-4 tins at a time.

Banana - Mash 4-5 ripe bananas and whisk into basic recipe.

Chocolate - Melt 200g of dark chocolate and whisk into basic recipe.

Strawberry ripple - stir about 50g of soft set strawberry jam into basic recipe. You could do the same with any type of syrup such as caramel.

The possibilities are endless - I'm planning to try melted snickers bar next...

Sounds very scrummy, thanks will try that!

Cor. thank you C.O.A., happy days,

Try melted mars bar too Dee-licious

Can you buy Caramel condensed milk here as my daughter in law says this is an easy substitute when making Banoffee Pie.

Thank you for the recipe, sounds delicious. Have saved it to try later.

Carrier Bag, if you boil an unopened tin of condensed milk in a large pan of water ( do NOT let it boil dry or it will explode) for 2 1/2 - 3 hours, and you'll have a gorgeous caramel.

From my first post:

Caramel - use a 397g of caramel flavoured condensed milk instead of ordinary in the basic recipe - if you can't buy the ready made tins, you can put ordinary tins into a pan and cover with water and boil for 3 hours - making sure that the tins stay immersed in the water. The contents of the tin can then be used for this ice cream or the caramel for a banoffee pie. I usually do 3-4 tins at a time.

I haven't found the ready made caramel here or in South so I boil the tins as above, you could probably do it in the microwave(just the contents not the tin) - I make fudge in microwave so should work. Here's the recipe for microwave chocolate fudge:

400g Dark Chocolate (I usually use Lidl or Ikea own brand), 397g tin of condensed milk, 4 tbsp butter, 1 tsp vanilla extract, 1/4 tsp of salt (don't omit this).

Put chocolate, condensed milk & butter in microwave proof bowl and microwave on high in one minute increments until it's all melted (usually 2-3 mins). Stir well to ensure it's all melted and mixed well, add vanilla and salt and stir until smooth. Pour into prepared tin (I usually line with silicon sheets but greaseproof paper will probably do). Once cool put in fridge for 2 hours. Cut into squares and store in airtight container in fridge. Enjoy!

Tempo have caramel condensed milk.

Thanks for that Deniz1 - will be checking that out tomorrow

Copied an pasted into my recipe file. sounds great, just got to wait until I can buy cream. (this has not reached Dipkarpaz yet)

Couldn't find any at Tempo Catalkoy - they only had Alaska condensed milk (5.20TL) and small tins of carnation thick cream (4.50TL). Still on the hunt for the caramel condensed milk - let me know if you see any.

Oh I bought some a couple of weeks ago from there.

I'll keep checking because it's a real faff boiling up tins not to mention having the gas on for 3 hours at a time...

If I see it I will post here.

Microwave version using 14 OZ can sweetened condensed milk: 14 minutes. You can add a pinch of sea salt at the end to make salted caramel.

1
Empty the can into a large (2-1/2 quart or larger) glass bowl, and cover with plastic wrap (cling film), keeping a tiny bit uncovered to prevent excess steam build-up.
2
Microwave on medium power ( level 5 on a 10-level appliance) for 2 minutes. Remove, stir with a wire whisk, and recover. Cook on medium for 2 more minutes. Remove, stir with a whisk, recover.
3
Then, in increments of 2-1/2 minutes, cook (on medium power) for another 10 minutes, stirring between each interval. After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture. Then, with each stirring, the milk will be thicker and more caramel colored.
4
If after the 10 minutes, you like the color and consistency, stop! If you'd like a thicker sauce, continue cooking in 1-minute increments for another 2-3 minutes.
5
Remove from the microwave, and let cool before packing in a glass jar, or use right away to fill Alfajores or as a topping for ice cream.
6
NOTE Food,com doesn't allow you to have only one ingredient so I had to add another. Everyone like salst with caramel these days so just for fun you coud add a pinch to what ever your putting the Dulce de Leche in - but it's really not needed!

Read more: <a href="http://www.food.com/recipe/microwave-du ... inkback</a>

Thanks Fatouche - will try soon. The other problem with boiling tins is that if you don't use them quickly enough the caramel starts to crystallise.

I must be a heathen!!

This all sounds too much like hard work, it is much easier to go to the supermarket and buy my favourite ice cream - Carte Dor

Come-on-Aylin, you can add liquid glucose to the caramel; helps stop crystalisation.

For Carole who wants a vanilla fudge recipe - http://www.mumsnet.com/food/recipe/1948-Microwave-fudge

and a Scottish tablet recipe - http://allrecipes.co.uk/recipe/23961/mi ... ablet.aspx

Thank you so much, will try soon