Vanilla gelato with caramel and almond swirl

The Danish summer this year has just been amazing, lots of sun and 25-28 degrees. And it lasted far longer than it usually does, so it’s just an incredible summer.  That’s also why we decided to stay here in Denmark instead of traveling this summer. Well we did have a quick and wonderful trip over to Sweden, but other then that we just enjoyed the Danish summer.

And one thing you absolutely need in such great weather is a big batch of ice cream. – Actually, I can eat ice cream any time of the year, but any excuse you know…

I discovered this recipe one morning when I was watching a cooking show hosted by a Welsh lady who has lived in Italy with her family and absolutely loves Italian food  including gelato of course.

The basic recipe is the same but I added my own choice of flavor ingredients.

It is super easy and the best part is that you don’t need an ice cream machine and you still get the most creamy and delicious result

Ingredients:

 

500ml double cream
1 x 395g tin condensed milk
Seeds from two vanilla pods
400 g Dulce de leche – or make a can of caramel from condensed milk like I did

30 almonds

1 tbsp of coconut oil

Method:

– If you are making your own caramel from condensed milk, start with this as it will take at least 4 hours before its ready. Simply remove the label from the can of condensed milk. Bring a pot of water to the boil and then turn down to a light simmer. Add the can to the water, making sure it is covered by water at all times. Now let it simmer for 3 hours. Remove from the pot and let cool. Now you have a can full of delicious caramel.

– Whisk together the double cream and one can of condensed milk. Do not over beat.  Whisk until you have very soft peaks.  Place in a freezable container to freeze for 1 hour.
After 1 hour, remove from freezer and swirl in dolce de leche and roasted almonds making a ripple effect. ( if you are using homemade caramel, simply pour it into a bowl and give it a quick stir before swirling it into the ice cream.)   Return to the freezer for another 5 hours.

And thats it! Enjoy!