MILKMAID Caramel Ice Cream
For the Caramel Sauce:
Boil 1 whole MILKMAID Tin for 3 hours in water and leave to cool
Mix gelatin in hot water and keep aside
Open the boiled MILKMAID tin and check if it has turned brown in colour and thick. Take half of this and blend for 2-3 minutes.
Whisk MILKMAID and cooking cream together
Beat egg yolks and add to the MILKMAID mixture slowly
Keep aside to chill and add the caramel sauce and whisk well. Refrigerate for 20 minutes.
Remove from freezer and whisk the mixture well and refrigerate again. Repeat this step 3- 5 times.
Scoop the ice cream and garnish with peanuts to serve.