BEAT heavy cream in large bowl until stiff peaks form.
FOLD/lightly mix sweetened condensed milk into whipped heavy cream until
fully incorporated. (Do not whip the ingredients into the heavy cream, fold
gently to ensure you do not lose the air in the whipped cream and you get a
light, fluffy ice cream).
LAYER ½ the ice cream base into bottom of 9 x 5-inch loaf pan or other 2-
quart freezer-safe container.
DRIZZLE ½ the caramel sauce and sprinkle 1 cup of caramel corn across the
ice cream base.
REPEAT with remaining ice cream base, caramel sauce, and caramel corn.
COVER and freeze 6 hours or until firm.
Instructions
1 (14 oz) can Eagle Brand sweetened condensed milk
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