Mix sugar, milk and whipped cream and stir until sugar dissolves. (If you don't have an ice cream maker, use whipped cream.) Add caramel cream and mix well. Put it in a cooling container and operate the ice cream maker.

Turn the ice cream maker for about 20 minutes, put the ice cream in the freezer, and freeze it in the freezer for about 2 to 3 hours to complete the caramel ice cream! (If you don't have an ice cream maker, put it in an airtight container for 3 hours, take it out every 3 hours, and mix it up and down to collect air. After freezing it for 3 hours, take it out and scratch it every 30 minutes, 4 to 5 times to complete the ice cream! :) I also make caramel waffles.

Mix the caramel cream in the warm milk. Put sifted flour in a large bowl, dig a hole, add sugar and yeast, pour caramel milk, and when lumped together, add room temperature butter and knead for about 20 minutes. When the dough is finished, let it first ferment for about an hour until it doubles.

After the first fermentation, remove the gas, divide it into 6~8 parts, and rest it for about 10 minutes. After the tissue is finished, grease the dough without secondary fermentation and bake it in a heated waffle pan.