No-Churn Bourbon Salted Caramel Ice Cream
I made this ice cream the other day and it's super tasty.
If you can't find dulce de leche, just use a 14 oz. can of condensed milk, simmer it in water (remove label and put can on side, add water to cover can by 2 inches) for two hours. Cool the can completely before you open it!
Nigella Lawson’s No-Churn Bourbon Salted Caramel Ice Cream
No need for an ice cream maker for this luxurious treat from Nigella Lawson‘s new cookbook . If you need to make this alcohol-free, omit the bourbon — just let the ice cream stand a few minutes at room temperature before serving. Look for dulce de leche with condensed milk or in the Latin foods aisle at your supermarket.
MAKES
2 pints ACTIVE TIME
1 5 min. TOTAL TIME
8 hr. 15 min. Includes freezing time
INGREDIENTS
1 (14-oz) can dulce de leche
1¼ cups heavy cream
1-2 tsp flake sea salt (such as Maldon), divided
1-3 Tbsp bourbon or brandy
Chopped pecans, for garnish
DIRECTIONS
Place dulce de leche, cream and 1 tsp salt in a large bowl or in the bowl of a stand mixer. Using a hand mixer or stand mixer, whisk until mixture thickens. Taste and whisk in more salt if you like. Gently whisk in bourbon (the more bourbon you add, the softer the ice cream's consistency will be). Scrape mixture into 2 (1-pint) airtight containers. Cover and freeze at least 8 hours. Serve garnished with pecans.
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