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Laphroaig Ice Cream With Salted Caramel Swirl

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Inspired by Nigella's one step no-churn coffee ice cream, this treat is so easy to make and can be scooped and eaten straight from the freezer. The smokiness of the Laphroaig paired with the dark molasses sweetness of the caramel make this ice cream a seriously grown up delight! Don't be tempted to use a cheap blend in this recipe - it needs the depth of flavour that comes from a peaty Islay malt to make it work.

Inspired by Nigella's one step no-churn coffee ice cream, this treat is so easy to make and can be scooped and eaten straight from the freezer. The smokiness of the Laphroaig paired with the dark molasses sweetness of the caramel make this ice cream a seriously grown up delight! Don't be tempted to use a cheap blend in this recipe - it needs the depth of flavour that comes from a peaty Islay malt to make it work.

Ingredients

Serves: 6-8

Metric Cups

Salted Caramel Sauce

  • 50 grams dark brown muscovado sugar
  • 25 grams salted butter
  • 50 millilitres double cream
  • 1 tablespoon condensed milk
  • 1 pinch of sea salt

Laphroaig Ice Cream

  • 250 millilitres double cream
  • 175 grams condensed milk
  • 50 millilitres laphroaig (or similar smoky Islay malt)

Salted Caramel Sauce

  • 1¾ ounces dark brown sugar
  • ⅞ ounce salted butter
  • 2 fluid ounce heavy cream
  • 1 tablespoon sweetened condensed milk
  • 1 pinch of sea salt

Laphroaig Ice Cream

  • 9 fluid ounce heavy cream
  • 6⅙ ounces sweetened condensed milk
  • 2 fluid ounce laphroaig (or similar smoky Islay malt)

Method

Laphroaig Ice Cream With Salted Caramel Swirl is a community recipe submitted by Pretty_Wrong and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the sauce:

Melt the dark brown muscovado sugar and butter together in a small pan, and allow to bubble for a few minutes. Stir occasionally, making sure that the sugar has melted and is no longer granular. Once the mixture is bubbling nicely, turn off the heat and add the cream and condensed milk. Give it a good swirl to make sure it combines well, and add the sea salt. Stir and leave to cool.

For the Laphroaig Ice Cream:

Whisk 250ml double cream with 175g condensed milk until soft peaks form. Fold in half of the Laphroaig and taste (remember that the flavour will be less intense after freezing). Fold in the remaining 25ml of whisky if you prefer a stronger flavour, and transfer into a freezer-safe plastic tub.

To combine:

Take the cooled caramel sauce and pour in ribbons over the whisky cream mix. Fold through with a spoon until the ice cream mixture is streaked with the dark caramel. Secure the lid and transfer to the freezer. Leave for as long as you can resist- 4 to 5 hours at least, but overnight is better.

Serve straight from the freezer (with a nip on the side!).

For the sauce:

Melt the dark brown sugar and butter together in a small pan, and allow to bubble for a few minutes. Stir occasionally, making sure that the sugar has melted and is no longer granular. Once the mixture is bubbling nicely, turn off the heat and add the cream and sweetened condensed milk. Give it a good swirl to make sure it combines well, and add the sea salt. Stir and leave to cool.

For the Laphroaig Ice Cream:

Whisk 250ml heavy cream with 175g sweetened condensed milk until soft peaks form. Fold in half of the Laphroaig and taste (remember that the flavour will be less intense after freezing). Fold in the remaining 25ml of whisky if you prefer a stronger flavour, and transfer into a freezer-safe plastic tub.

To combine:

Take the cooled caramel sauce and pour in ribbons over the whisky cream mix. Fold through with a spoon until the ice cream mixture is streaked with the dark caramel. Secure the lid and transfer to the freezer. Leave for as long as you can resist- 4 to 5 hours at least, but overnight is better.

Serve straight from the freezer (with a nip on the side!).

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