no churn bourbon salted caramel ice cream
A cool treat for all ya'll cool cats.
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 cup bourbon salted caramel sauce (recipe below)
bourbon salted caramel
- 1 cup sugar
- 4 tbsp butter
- 1/4 cup heavy whipping cream
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- In a small saucepan, melt the sugar, stirring frequently, until liquified and golden. Carefully drop in the butter and stir until melted. Be careful of splatters! Stir in the heavy cream and heat until thickened, about 1-2 minutes. Remove from the burner and stir in the bourbon, vanilla, and salt. Let cool.
- In a large bowl, whip the heavy cream until firm peaks form, about 5-6 minutes. Pour in the condensed milk and vanilla and fold gently until combined.
- Drop 1/3 of the ice cream batter into an 8 x 5 inch bread pan. Drizzle in some caramel. Add another 1/3, then more caramel. Finish with the remaining ice cream and a final dose of sauce. You will use about 1/2 cup or so of caramel sauce so there will be some leftover. Cover the pan with foil and freeze at least 4 hours, but preferably overnight.
- When ready to serve, soften for about 5 minutes, then scoop and enjoy!