Dulce de Leche Caramel Ice Cream

37,6 % pasteurized cream, rekonsti jilk sockrad condensed skim milk, 8 % caramel sauce (sockrad condensed milk, invertsoacden gukos fruktossirap, sugar, glucose syrup, emulsifier (mono - and digvceri all, acidity regulator (sodium phosphates, sodium carbonates), stabilisening genan), flavouring), sugar, reconstituted milk, the yolk of* syrup, pasteurised inp, skimmed milk powder, emulsifier (mono - and diglycerides (a atenmgomedel (guar gum, cellulose gum, carrageenan), flavouring, *free range can be inside a pnd to be the best by the end of the (at - 18 °c or colder):/the batch: refer to the bottom panel, which niiter, and groundnuts (<span class="allergen">peanuts</span>), stored at - 18 °c) or colder, the permafrost should be all the time the pl of the fettsyron kinuski 176 % pastöroitus he tiketta s