Average Rating  ? No. of Servings   4 Approximate Cost   $7.99 Comments:   Ingredients: 300.00 ml   condensed milk   250.00 ml   milk - blue   250.00 ml   cream   1.00 tsp   cinnamon   50.00 g   mascarpone   0.10 tsp   salt   50.00 g   pecans

Directions: orginal recipe = 4 ppl ? / 800ml approx 300 sweetened c milk 250 whole milk 250 cream 1 tsp cinnamon 50g mascarpone pinch salt Pour condensed milk into a saucepan - cook over a medium heat, stirring frequently until it becomes thick and glossy and a golden caramel colour - this will take about an hour (for 300ml) In another saucepan bring the whole lik and cram to ta simmer; stir in cinnamon, mascarpone and salt. Stir frequently to prevent the milk from burning. Reduce the heat and gradually whisk in the condensed milk until fully combined. Remove the mixture from the heat, pour it into a bowl or large jug and set aside to cool. Once cool, cover the mixture with cling film and set in the refrigerator to chill for 1 hour. Removed the chilled ice cream from the fridge and give a good whisking for a few minutes to ensure smoothness and incorporate a little air. Pour the mixture into the ice cream maker and set to churn. Once it has finished churning, stir in the toasted pecans, decant the partially frozen ice cream into a container and into the freezer. Remove from the freezer for about 15 minutes before serving