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No Churn Salted Caramel Ice Cream

Salted caramel ice cream... Do I really need to sell you on the idea?


I've really gotten into making ice cream at the moment. It's since I finally got my ice-cream maker out that I purchased yonks ago, but I've actually been on the no-churn recipes the last couple of weeks. Using the ice cream maker really wasn't worth the fuss and the mess. I mean, it probably doesn't have to be messy but I'm not a tidy cook and the machine is a bitch to clean if you're clumsy like me. So when I found a few good no-churn recipes I was delighted with how incredibly straightforward they are. I think it's going to be a long time before I buy any ice cream from the shop; I'm just super excited to experiment with as many different flavour combinations as possible.

 

Ingredients


1 397g tin of caramel (I used carnation)

600ml double cream

1/2 tsp salt

Method


1. Whisk the cream using an electric whisk until thick.

2. In a separate bowl stir the caramel until smooth and mix through the salt. I used good quality rock salt and ground it down until fairly fine. Mix through a third of the cream mixture until there are no lumps. Then add the remaining cream and gently fold through until combined.

3. Pour into a loaf tin or container and freeze for at least six hours, or until set.


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