Making caramel cream

1. Melt the sugar over medium heat, stirring all the time.
2. Bring the whipped cream to a boil and mix with melted sugar. Beware, the mixture can be sprayed!
3. If you want a more stretchy caramel, then add a puffed sheet of gelatin to the hot mixture.
4. Also add room warm butter in portions.
5. Cool the cream and put in a jar.
6. Store in the refrigerator.

Recipe: M.Sinkkonen “My French sweethearts”.

Making ice cream

4. Mix 200 g of vanilla-flavored ice cream powder with 300 ml of cold water.
5. Put the mixture in the freezer for at least 1 hour, then whisk with a mixer for up to 5 minutes.
6. Pour half the ice cream mixture into a freezer-proof box and drizzle with caramel cream, then pour the other half of the ice cream mixture on top and drizzle the caramel cream.
7. Place the ice cream in a freezer-proof box for at least 6 hours until overnight.
8. Serve ice cream with caramel cream.