The Bourbon Salted Caramel Ice Cream did not set in the freezer. I used Carnation condensed milk with the double cream plus some salted caramel from a jar and a dessertspoon of brandy but the ice cream is still runny. Tastes great though!
Nigella's No-Churn Salted Caramel Bourbon Ice Cream is made with double cream, Carnation caramel (or dulce de leche), salt and bourbon (or brandy). The ingredients are whipped together and then frozen, which gives an ice cream with a smooth texture. The texture is smooth, without needing to churn the ice cream, due to the ratios of fat and sugar in the mixture. If you change these ratios then the texture of the ice cream will change.
If you have used a combination of regular (sweetened) condensed milk plus salted caramel sauce then there will be too much sugar in the ice cream mixture and this will most likely be the reason why the ice cream has not set in the freezer. You need to use Carnation caramel (sold in cans in supermarkets in the UK, in the US look for Eagle Brand cans) or a good quality jar of dulche de leche and not a combination of condensed milk and caramel sauce.