Salted Caramel Bourbon Ice Cream (No-Churn)
I’ve been rather spoilt lately as whilst holidaying in Italy I’ve been enjoying the ‘gelato’ – probably a little too much! Back in the UK I find that the next best thing is homemade no-churn ice cream. This Salted Caramel Bourbon flavour is my new favourite – Nigella Lawson deserves a round of applause for this recipe! It really is one of the best flavours I’ve come across. The Bourbon not only gives it a wonderful taste but makes it incredibly soft. Meanwhile, by using ‘Carnation Caramel’ rather than natural condensed milk you get the additional flavour of caramel, plus there is that extra pinch of salt – all in all, it’s heavenly! And it’s so easy to make…what are you waiting for?!…
(Go to my Desserts Page for Salted Honey Ice Cream, Coffee & Cardamom Ice Cream and Strawberry Ice Cream – these are also easy, no-churn recipes!)
397g can of Carnation Caramel (or dulce de leche)
300ml double cream
1-2 teaspoon sea salt flakes
2-3 tablespoons Bourbon
Pecan nuts, chopped to serve
- Scrape the caramel condensed milk into a large bowl, add the cream and 1 teaspoon salt. Using an electric hand whisk, whisk until it becomes thick.
- Taste to see if it needs more salt, I usually find 1 teaspoon is about right. Then gradually whisk in the Bourbon, taste again to check how much you want – I find 3 tablespoons is good. It will now be thick but floppy, rather like thick melted ice cream.
- Pour the mixture into a freezer-safe container and to stop ice crystals forming, cover the mixture with a sheet of greaseproof paper before putting the lid on.
- Freeze for 6-8 hours or overnight. The ice cream will keep in the freezer for up to 3 months.
- Scoop to serve and sprinkle with some chopped pecan nuts.