A quick & easy Caramel Ice-cream recipe made using Illovo Caramel Syrup. Don’t forget to stir it every 2 – 3 hours whilst in the freezer…. Ingredients: • 410g can full cream evaporated milk, well chilled overnight • 90ml Illovo Caramel Syrup • 1 box vanilla or caramel instant pudding • 300ml caramel flavoured yoghurt • 2 medium Crunchies (chocolates, finely chopped) Method: 1. Whip evaporated milk until double its volume and stiff peaks form. 2. Whip in syrup and instant pudding powder thoroughly. 3. Mix in yoghurt. 4. Gently fold in chopped chocolate pieces. 5. Freeze in covered bowl, stirring every 2 – 3 hours to encourage even ice crystal formation. 6. Scoop into bowls to serve, and drizzle with Illovo Caramel Syrup or Illovo Chocolate Sauce. Makes 1 litre Enter the Illovo ‘Share the Sweet Life’ competition here and stand a chance to WIN a family holiday to the value of R50 000 custom designed by you.