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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salted Caramel Bourbon No-Churn Ice Cream (Nigella Lawson) Recipe

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This recipe for Salted Caramel Bourbon No-Churn Ice Cream (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups can carnation caramel or dulce de leche
1 1/4 cups heavy cream
1 - 2 teaspoons soft sea salt flakes
1 - 3 tablespoons bourbon
pecan nuts (optional) for serving

Directions:
Directions:
Scrape caramel or dulce de leche into the bowl of a freestanding mixer or, if you are using a hand mixer, into a large bowl, 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 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 3 baker's tablespoons.
Decant into 2 500-ml tubs or a l-litre Tupperware if you prefer, and put in the freezer for at least 5 hours or until frozen. It really will depend on your freezer and how you've already got in it.
This ice-cream is fairly soft-serve, and will be softer the more bourbon you use, so no need to let it stand out of the freezer before serving.

Number Of Servings:
Number Of Servings:
makes 1 litre

 

 

 

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