No-Churn Salted Caramel Bourbon Ice Cream
If I don’t have a tub of this in my deep-freeze, I just don’t feel right about things. I have made many no-churn ice creams in my time, but this is the one I make (and eat) the most. And it’s so very, very easy to whip up: a can of Carnation Caramel (or a jar of dulche de leche), a pot of double cream, some sea salt and bourbon and you’re away. Though, actually, you can do without the bourbon or replace it with rum or, as I do at Christmas, with brandy. My tip: instead of brandy butter, have a scoop of this with your Christmas pudding this year; it’s a seasonal sensation. And I absolutely love this with my Sticky Toffee Pudding.
397 grams can carnation caramel or dulce de leche
300 millilitres double cream
1 - 2 teaspoons Maldon sea salt flakes or ½-1 teaspoon fine sea salt
1 - 3 x 15ml tablespoons bourbon or brandy
pecan nuts (optional) for serving
1⅓ cups can carnation caramel or dulce de leche
1¼ cups heavy cream
1 - 2 teaspoons soft sea salt flakes or ½-1 teaspoon fine sea salt
1 - 3 tablespoons bourbon or brandy
pecan nuts (optional) for serving
Method
You will need 2 x 500ml / 2 x 1-pint airtight tubs or containers.
Scrape the caramel condensed milk or dulce de leche into the bowl of a freestanding mixer or, if you’re using an electric hand whisk, just into a large bowl, then add the cream and 1 teaspoon of the salt and whisk until it thickens.
Taste to see if it’s salty enough for you, remembering that the saltiness will be much more muted (as will the sweetness) once it’s frozen. If you want more salt (and I always do) add more to taste and begin whisking slowly while gradually adding half the Bourbon. Taste again to see if you want to add the rest of the Bourbon. If so, pour in, whisking gently. I usually end up using all 3 tablespoons.
Give a good fold by hand, using a silicone spatula, then decant into your tubs and put into the freezer for 8 hours or overnight.
This ice cream is fairly soft-serve, and will be softer the more Bourbon you use, so there's no need to let it stand out of the freezer before serving, either as it is, or sprinkled with chopped pecans.
Additional Information
FREEZE: Best within 1 week of making, but can be kept for up to 1 month in the freezer.
