No-Churn Salted Caramel Bourbon Ice Cream
by NigellaIntroduction
If I don’t have a tub of this in my deep-freeze, I just don’t feel right about things. I have made many no-churn ice creams in my time, but this is the one I make (and eat) the most. And it’s so very, very easy to whip up: a can of Carnation Caramel (or a jar of dulche de leche), a pot of double cream, some sea salt and bourbon and you’re away. Though, actually, you can do without the bourbon or replace it with rum or, as I do at Christmas, with brandy. My tip: instead of brandy butter, have a scoop of this with your Christmas pudding this year; it’s a seasonal sensation. And I absolutely love this with my Sticky Toffee Pudding.
For US cup measures, use the toggle at the top of the ingredients list.
If I don’t have a tub of this in my deep-freeze, I just don’t feel right about things. I have made many no-churn ice creams in my time, but this is the one I make (and eat) the most. And it’s so very, very easy to whip up: a can of Carnation Caramel (or a jar of dulche de leche), a pot of double cream, some sea salt and bourbon and you’re away. Though, actually, you can do without the bourbon or replace it with rum or, as I do at Christmas, with brandy. My tip: instead of brandy butter, have a scoop of this with your Christmas pudding this year; it’s a seasonal sensation. And I absolutely love this with my Sticky Toffee Pudding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 1 litre / 2 pints
- 397 grams can carnation caramel or dulce de leche
- 300 millilitres double cream
- 1 - 2 teaspoons soft sea salt flakes or ½-1 teaspoon fine sea salt
- 1 - 3 x 15ml tablespoons bourbon or brandy
- pecan nuts (optional) for serving
- 1⅓ cups can carnation caramel or dulce de leche
- 1¼ cups heavy cream
- 1 - 2 teaspoons soft sea salt flakes or ½-1 teaspoon fine sea salt
- 1 - 3 tablespoons bourbon or brandy
- pecan nuts (optional) for serving
Method
You will need 2 x 500ml / 2 x 1-pint airtight tubs or containers
- Scrape the caramel condensed milk or dulce de leche into the bowl of a freestanding mixer or, if you’re using an electric hand whisk, just into a large bowl, then add the cream and 1 teaspoon of the salt and whisk until it thickens.
- 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. If you want more salt (and I always do) add more to taste and begin whisking slowly while gradually adding half the Bourbon. Taste again to see if you want to add the rest of the Bourbon. If so, pour in, whisking gently. I usually end up using all 3 tablespoons.
- Give a good fold by hand, using a silicone spatula, then decant into your tubs and put into the freezer for 8 hours or overnight.
- 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.
You will need 2 x 500ml / 2 x 1-pint airtight tubs or containers
- Scrape the caramel condensed milk or dulce de leche into the bowl of a freestanding mixer or, if you’re using an electric hand whisk, just into a large bowl, then add the cream and 1 teaspoon of the salt and whisk until it thickens.
- 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. If you want more salt (and I always do) add more to taste and begin whisking slowly while gradually adding half the Bourbon. Taste again to see if you want to add the rest of the Bourbon. If so, pour in, whisking gently. I usually end up using all 3 tablespoons.
- Give a good fold by hand, using a silicone spatula, then decant into your tubs and put into the freezer for 8 hours or overnight.
- 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.
Additional Information
FREEZE:
Best within 1 week of making, but can be kept for up to 1 month in the freezer.
FREEZE:
Best within 1 week of making, but can be kept for up to 1 month in the freezer.
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Show more commentsI just made this for Xmas with brandy and pistachio nuts, OMG I have no words it's amazing!
This is without doubt the best ice cream ever. And so simple, even an American could do it. Everyone I have made it for has asked for the recipe. I am a big fan of Nigella and this is her best recipe
Swapped the bourbon for whiskey and I swirled in some leftover chocolate too. My god, it's so sinful but divine!
This is absolutely the best no-churn ice cream. It's easy to make and dreamy to eat. I love it as a sundae with the Emergency Brownies from "At My Table" or as a partner with the Snow Topped Spice Cake from "Domestic Goddess." Everyone I have served this to has raved and proclaimed it their favorite!
I have tried this recipe and it really is as good to eat as it sounds and so easy to make. It's a no brainer.
Made this Ice cream, it's the best I have ever tasted. Making it again and again for all the family. A big hit with the children without the brandy of course. Also with it being GF.
Absolutely Divine!!! Was a hit with family!
Amazing! Did the Christmas version with Brandy and Wow! What a hit! We are having a VERY hot Christmas in Australia this year and this was an amazing addition to the Christmas Pudding. Thank you!
Taste extremely delish with Jamiesons Whiskey!
This is wonderful. I did add my own twist though, a couple of years ago I bought, for a Nigella recipe I can no longer remember, smoked salt. I used the smoked salt instead of the regular sea salt with the bourbon- wow, just fabulous. Since then I have also tried adding smoked salt to a pecan pie- try it!
Wow, what a super addition to our Christmas meal, especially as we had Christmas Pudding disaster. Simple and luxurious, I love this ice cream!
Loved this ice cream. The fact that it can be made simply by beating really appealed to me as I do not have an ice cream maker. I probably used too much salt and not enough Bourbon. As we ate it for dessert a mere 6 hours after I made it the ice cream was very soft but I could still roll it very well. I intend using the left overs tomorrow night to accompany the sticky date pudding that I intend making as suggested by Nigella.