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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Salted Caramel No Churn Ice Cream Recipe

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This recipe for Salted Caramel No Churn Ice Cream is from Thyme to Move On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream, chilled
1 cup sweetened condensed milk
¼ cup plus ⅓ cup caramel sauce, divided
¼ cup whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon salt
Directions:
Directions:
1. Process cream in a blender until sot peaks form, 20-30 seconds. Scrap down the sides of the blender jar and continue to process until stiff peaks form, about 10 seconds longer. using a rubber spatula, stir in the condensed milk, ¼ cup caramel sauce, whole milk, sugar, vanilla and salt. Process until thoroughly combined, about 20 seconds, scraping down the sides of the jar as needed.

2. Pour the mixture into a 8½ by 4½ inch loaf pan. Dollop the remaining ⅓ cup caramel sauce over the top and swirl into the mixture using tines of a fork. Press plastic wrap flush against the surface of the cream mixture. Freeze until firm, at least 6 hours. Makes 1 quart.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Of all the "No Churn" ice creams from America's Test Kitchen, this is my favorite. Ice cream has never been so easy and I actually think tastes better than any I have made with my ice cream maker.


Nutrition Per Serving:

357 Calories, 5g Protein, 25g Fat, 29g Carbs

 

 

 

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