INTRODUCTION
If I don’t have a tub of this in my deep-freeze, I just don’t feel right about things. I have made many no-churn ice creams in my time, but this is the one I make (and eat) the most. And it’s so very, very easy to whip up: a can of Carnation Caramel (or a jar of dulche de leche), a pot of double cream, some sea salt and bourbon and you’re away. Though, actually, you can do without the bourbon or replace it with rum or, as I do at Christmas, with brandy. My tip: instead of brandy butter, have a scoop of this with your Christmas pudding this year; it’s a seasonal sensation. And I absolutely love this with my Sticky Toffee Pudding.
For US cup measures, use the toggle at the top of the ingredients list.
INGREDIENTS
Makes: 1 litre / 2 pints
METRICCUPS
397 grams can carnation caramel or dulce de leche
300 millilitres double cream
1 – 2 teaspoons Maldon sea salt flakes or ½-1 teaspoon fine sea salt
1 – 3 x 15ml tablespoons bourbon or brandy
pecan nuts (optional) for serving
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