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How long do I need to keep the caramel mixture in the fridge? Do I add half of the caramel to the cream/milk and keep half for drizzling on the ice cream? Thanks
I tried making this morning but I don’t know why the whipping cream and condensed milk didn’t thicken. It was quite runny. I beat at high speed for almost ten minutes and it was still very runny. I followed your recipe by chilling the bowl, beaters, whipping cream and condensed milk, I have put it in the freezer but looking at the watery mixture, I doubt it is going to turn out nice. What did I do wrongly? Please advise. Thanks
Depends on how chilled your cream is. Usually if it's still runny or still liquidy about 10-15 mins. I usually put my cream in the freezer and thaw. It usually takes me 8mins to get soft peaks.
Thanks for your prompt replies. Will try and make this next week. Can I also put in some chopped salted roasted peanuts for added salty taste?
You are always welcome please stay to my channel i have a lot of recipe to share to all of you😊
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Amazing love it 🥰
When the Caramel ice cream is fully assembled, what is the yield?
Can I use white sugar instead of brown sugar..plss tell.
Yes you can😊
Yes
All purpose cream??? Pls could you tell me about it. Is it the normal cream???
It is the cream we use in the Philippines, but any heavy cream it is ok what ever brand available in your place
@@easycookingwithmyrene thanks for your reply
Can i whisk it myself without any machine?
Yes you can but it take too long and tired after,but if you willing to try it you can.
Sarap naman! Perfect po ngayong summer quarantine.
Salamt 😊
How long do I need to keep the caramel mixture in the fridge? Do I add half of the caramel to the cream/milk and keep half for drizzling on the ice cream? Thanks
You can keep it for 2 weeks in an airtight container,yes you can😊
What I meant was how long must the caramel mixture be refrigerated before adding it to the cream/milk.
Irene Chee one hour or no need to refrigerate once it cool down you can use it right away.
I tried making this morning but I don’t know why the whipping cream and condensed milk didn’t thicken. It was quite runny. I beat at high speed for almost ten minutes and it was still very runny. I followed your recipe by chilling the bowl, beaters, whipping cream and condensed milk, I have put it in the freezer but looking at the watery mixture, I doubt it is going to turn out nice. What did I do wrongly? Please advise. Thanks
How many percent of heavy cream did you use, try to use atleast 36% percent of fats,try to chill your caramel atleast 1day.,
yummy lods.. dahil s bahay mo matututo ako. gumawa nito
yummy♥️♥️♥️🥰🥰🥰 aana magawa ko din
po😅😅😅
This is quite easy to follow. Thank you
thank you 😊
Wow
Going to ask a question, anybody can respond. How long to whip the cream to get that consistency?
I don’t really know but I did this recipe once and it took me about like 20-10 mins for it to finally be like that but it honestly depends
Also I didn’t do it with a machine so it was kinda hard
Depends on how chilled your cream is. Usually if it's still runny or still liquidy about 10-15 mins. I usually put my cream in the freezer and thaw. It usually takes me 8mins to get soft peaks.
Could u pls tell how many cups are 200ML ....?
Only one cup in liquid measure 😊