No Churn Caramel Ice Cream


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Never in my wildest dreams did I think I’ll make ice cream without an ice cream maker. But, sometime last week while randomly browsing facebook I came across the recipe from http://www.epicurious.com/. I tried it yesterday and it worked to perfection!

YIELD

Makes about 5 cups

ACTIVE TIME

15 minutes

TOTAL TIME

2 1/2 hours, plus 6 hours freezing time

INGREDIENTS

    • 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
    • 2 cups very cold heavy cream
  1. Special equipment:
    • A 9×5″ loaf pan (A plastic container is fine)

PREPARATION

    1. If making dulce de leche, place unopened can of milk in a medium pot filled with 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.
    2. If using store-bought dulce de leche, combine with 1/2 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. 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.

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