salted caramel ice cream
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You might be familiar with Nigella Lawson’s no-churn ice cream recipe, which she modestly calls ‘embarrassingly simple’: nothing but sweetened condensed milk whipped lightly into double cream, plus coffee or other flavouring. Because of condensed milk’s high fat and sugar content, it doesn’t freeze; in both liquids there’s barely any water that might form those pesky ice crystals ice cream makes strive to churn out.
I went a step further. Since I figured caramel is concentrated condensed milk, it would act both as an emulsifier and flavouring. This is the simplest ice cream recipe in the world, and the product tastes pretty much like it was made with eggs, custard, milk, homemade caramel; chilled for hours and churned patiently in a machine. The tasters, not privy to the production process, enthusiastically approved.
Make it without salt – it will be one of those ‘only 2 ingredients!’ shticks. Add less salt if you’re keen but sensitive to the taste; add more if like me and my friend you’d be happy to crumble crispy bacon into your bowl of vanilla ice.
salted caramel ice creamServings: about 2 pints of ice creamTime: 10 minutes plus freezing
- 300g (10oz.) double cream
- 200g (7oz.) tinned caramel
- 1 tsp sea salt flakes
Pour the cream into a bowl, stir in the caramel. Whisk with a hand whisk or a stick blender until soft peaks form. Sprinkle with the salt and fold it in gently.
Transfer to a tub and freeze – it will be ready to eat in 2-3 hours. There’s no need to stir it or churn it; or remove it from the freezer in advance of serving.