Rum caramel ripple ice cream with almond and macadamia brittle
- March 2013
- Makes 1.2 litres
- Takes 30 minutes to make, 10 minutes to cook, plus infusing, cooling and freezing
Create a divine dessert by layering ice cream with rum caramel, served with shards of nutty caramel brittle.
- 32.4g (16.2g saturated)
- 39.7g (38.9g sugars)
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