Dulcet Devotion

This may be the very best recipe you will ever make. The holy grail of desserts, if you will. Simple. Easy. Incredibly tasty. And only three ingredients. Say it together with me…

Salted caramel ice cream!

Oh and did I mention no ice cream maker required? Which is great, because even though I have just about every kitchen gadget available under the sun somehow packed into my tiny apartment, an ice cream maker is just not one of them. I like ice cream but how much do you have to make to justify owning an ice cream maker? Plus what about that huge metal bowl that you have to keep cold in your freezer for the whole thing to work? For what, the one or two times a year you can be assed to make dessert?

So we’re kicking it old school, freezing a simple custard in a loaf pan. You can call it semi freddo if you want to get fancy, but really, this is just good ol’ fashioned ice cream, the way they used to make it when our grandparents called their freezer an ice box. Easy peasy lemon squeezy.

This ridiculously simple recipe from Epicurious is a must for your recipe vault.

Buy a can of sweetened condensed milk (not evaporated, PLEASE), whipping cream, and salt. Bonus points if you’ve got the crunchy stuff, but hey, good old table salt works too.

Mix three ingredients together, freeze for 6 hours (or overnight for best results) and boom, the best darn ice cream you’ve ever tasted ready and waiting in your freezer! Made by you! I have to admit, when I first tasted this I thought, wow, what other flavours can I make with this same easy formula because I just might quit my job and become a full-time professional ice cream maker. Seriously, it’s THAT good. Is there an official name for that? Like a sommelier but for frozen desserts?

Salted caramel ice cream

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

This simple delicious recipe is c/o Epicurious

Author: Melanie

Recipe type: Ice cream!

Ingredients

• 1 (14-ounce) can sweetened condensed milk (or 1⅓ cups store-bought dulce de leche)
• ½ teaspoon flaky sea salt, plus more for serving (I used Maldon).
• 2 cups very cold heavy cream
• A 9x5" loaf pan

Instructions

1. To make the dulce de leche, place unopened can of sweetened condensed milk in a medium pot filled with boiling water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in ½ tsp. salt and let cool at least 10 minutes.
2. If using store-bought dulce de leche, combine with ½ tsp. salt in a large bowl.
3. Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes.
4. Stir about ⅓ of the whipped cream into dulce de leche until just combined.
5. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
6. Sprinkle with additional salt before serving.

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Side note: I used Maldon salt which is sparkly, and pretty, and has a nice mild taste. I highly recommend it for this recipe, as well as lots of other things you’ll make on the daily–eggs, veggies and hummus – anything where you want to add a salty kick AND a bit of crunch.

Side note part 2: The recipe starts by making dulce de leche, which is the basis for this ice cream (and which you can buy ready-made if you want to simplify further). But if you want to expand your baking mind (blowing it while you’re at it), follow the instructions to make it yourself with the can of sweetened milk. This one was a life-changer for me. The colour! the texture! the TASTE. YUM YUM.

Now my question to you is: Would you try this recipe? What’s your favourite ice cream flavour? Leave me suggestions for other flavours you’d like me to make for you. The possibilities are endless – share with me your ice cream flavour dreams.

Mel xo