Preparation / Directions:
Place unopened can of condensed milk in saucepan of water. Make sure that water covers can. Bring water to the boil, cover and simmer for 3 hours. Make sure that the can remains covered by adding boiling water to top up as required. Remove from heat and cool to room temperature.
Add the contents of the can to the milk and brown sugar in a saucepan. Bring slowly to the boil, and once mixture is hot, whisk gently to break down the condensed milk. When fully dissolved, remove from heat. Leave till cold then transfer to fridge till chilled.
Lightly whip the cream, stir into the chilled milk/condensed milk mixture, and transfer to ice-cream machine. Churn until mixture starts to stiffen, then transfer to box and place in freezer. If you don't have an ice-cream machine, place the mixture in a large bowl in the freezer. Remove when the mixture starts to freeze around the edge, and beat vigorously. Return to freezer, and to this a couple more times. Allow 30 minutes in the fridge to soften before serving.
The long slow cooking of the condensed milk caramelizes the sugars in them presence of the butterfat, producing a rich, semi-solid toffee. The can boiling can be done well in advance, and the boiled cans stored for future use. Several can be done this way at once to save on fuel.
It is quite difficult to get a well-flavoured toffee ice cream using a classical egg-custard base. This recipe produces a well flavoured and textured ice cream by somewhat ingenious mean