This is rather an example of fruitful cross-pollination. To explain, "CMS" added a recipe for No-Churn Salted Caramel Ice Cream, based on my No-Churn Coffee Ice Cream. I, in turn, was inspired by her recipe to create this one. I like my salted caramel rather saltier, and I also love the deep-throated warmth of the Bourbon. Rum would also work deliciously here.
I’ve given a range of measurements for both salt and Bourbon: go slowly, tasting as you add, and stop when it feels right for you; bear in mind that flavours are less pronounced when the mixture is frozen.
One last, important, note: I really like soft sea salt flakes here, but if you use any fine-flowing salt (sea salt included) then halve the quantities for the salt.
Recipe posted by Nigella