“It’s so very, very easy to whip up,” Nigella Lawson promised of her salted caramel ice cream recipe that takes hardly any preparation before freezing.
All is needed is a can of Carnation Caramel (or a jar of dulche de leche), a pot of double cream, some sea salt and bourbon – a type of barrel-aged American whiskey.
If you’re not a bourbon fan, you can remove the alcohol content entirely for an alcohol-free ice cream, or swap it for rum or brandy.
For Nigella, she loves serving her bourbon-based salted caramel ice cream with sticky toffee pudding for an added bite of heaven.
Here’s how to make Nigella’s delicious “no-churn” salted caramel bourbon ice cream at home.
Salted caramel bourbon ice cream recipe
Makes: one litre
Ingredients
- 397g carnation caramel or dulce de leche
- 300ml double cream
- One to two teaspoons of Maldon sea salt flakes
- One to three x 15ml tablespoons of bourbon or brandy
- Pecan nuts, for serving
Equipment
Two x 500ml airtight tubs or containers
Method
Scrape the caramel condensed milk (or dulce de leche) into a large bowl (or freestanding mixer), then add cream and one teaspoon of salt and whisk until thickened.
Add more salt, to your liking, and slowly whisk while adding half of the bourbon. Nigella said: “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.”
You can also add in more bourbon if you want to taste more of the boozy flavour. Fold the mixture, using a silicone spatula, then decant into the tubs and freeze for a minimum of eight hours, or overnight.
Nigella added: “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.”
Be aware that this ice cream will not last indefinitely in the freezer and is best eaten within the first week of being made. The ice cream can only be kept in the freezer for up to four weeks, Nigella stated.
