How to Quickly Make Candi Crunch Ice Cream at Home

 How to Quickly Make Candi Crunch Ice Cream at Home

Ingredients:

¾ cup sugar

Corn Syrup Glucose ½ tbsp

Candi Original caramelized biscuits 2 family packs

Chilled milk cream 600ml

vanilla essence 1 teaspoon

condensed milk 3-4 tablespoons

caramel syrup

Crumbled candy cookies

Preparations:

Place the sugar in a saucepan and simmer over very low heat until the sugar caramelizes and turns brown, stirring occasionally.

Turn off heat, add glucose syrup and mix well.

Spread caramelized sugar on a clean silicone mat and let cool completely.

Break into small pieces and then roughly crush. The caramel crunch is ready!

Place the candy biscuits in a ziplock bag and roughly mash with a rolling pin and set aside.

Place ice cubes in a large bowl and place another bowl on top.

Add heavy cream and beat until soft peaks form.

Add vanilla essence and condensed milk and beat until stiff peaks form.

Add the crushed candy cookies and the prepared caramel crunch and mix well.

Place the prepared ice cream mixture in an airtight container, spread evenly and pat several times, cover the surface with cling film and a lid and freeze in the freezer for 8 hours or overnight (yield: 2 litres).

Once fully frozen, scoop out, drizzle with caramel syrup, add crumbled candy biscuits, and serve!