Salted Caramel Ice Cream

INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
1/2 cup store bought or homemade caramel sauce *see toffee nut sauce recipe*
PROCEDURE
- Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
- Slowly add condendsada. Whip until combined.
- Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
- To serve, scoop ice cream into waffle cones or bowls and serve immediately.