Now is the time of the year when we turn to all things summery – warm sunshine, days out, barbecues… and ice cream!
When a home-made ice cream is good, it’s very good – and when it tastes milky but is parev, it's a winning combination.
- 1 medium size parev whip
- 4 eggs
- ¾ cup of sugar
- 1 vanilla sugar sachet
- 3 heaped tbsp Lotus Biscoff caramel spread (or any other non-dairy caramel spread)
Using an electric mixer, beat parev whip on the highest setting until stiff.
Add whole eggs, one at a time, keeping the machine running throughout.
Slowly add the sugar.
Add the vanilla sugar.
Turn of the machine and add the caramel spread.
Turn machine back on to full speed and mix in the caramel spread, checking that it is completely incorporated.
Pour mixture into container and freeze (minimum overnight).