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?
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Salted caramel ice cream
- Total Time: 2 hours 15 mins
Description
This simple delicious recipe is c/o Epicurious
Ingredients
Units
Scale
- 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
- 1/2 teaspoon flaky sea salt, plus more for serving (I used Maldon).
- 2 cups very cold heavy cream
- A 9x5″ loaf pan
Instructions
- 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 1/2 tsp. salt and let cool at least 10 minutes.
- If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
- Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes.
- Stir about 1/3 of the whipped cream into dulce de leche until just combined.
- Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9×5″ loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
- Sprinkle with additional salt before serving.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Ice cream!
Comments (6)
I’m reading this from my cozy warm bed at 10:45 pm and it’s all I can do not to get up and see if I have the condensed milk to make this ice cream! I have such a thing for this flavor too. My favorite flavor of ice cream is probably mint chocolate chip, but I haven’t had it in so long. Mel, I have an abundance of blueberries left from last year’s farmer’s market (I froze them)…..could they be used for ice cream? I’d be grateful if you could work your magic with these 😊
I love mint chocolate chip too, Sarah, but like Baskin Robbins style, where the chocolate is thin crunchy bark vs. choc chips that are too cold to melt and get stuck in your teeth, yuck! Ok, challenge excepted on the blueberries. I’m thinking blueberry cheesecake ice cream (without or without basil and with or without crumble mixed through). Whaddaya say? I’ll test it out and report back!
Thank you very much 💖
What if I have homemade salted caramel…may i use that?
Absolutely! That’s the same thing 🙂
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