Ingredients
Method
- Scrape the caramel condensed milk or dulce de leche into the bowl of a freestanding mixer or, if you're using an electric hand whisk, just into a large bowl
- Then add the cream and 1 teaspoon of the salt and whisk until it thickens.
- Taste to see if it's salty enough for you, remembering that the saltiness will be much more muted once it's frozen
- If you want more salt add more to taste and begin whisking slowly while gradually adding half the Bourbon.
- Taste again to see if you want to add the rest of the Bourbon.
- If so, pour in, whisking gently.
- Give a good fold by hand, using a silicone spatula, then decant into your tubs and put into the freezer for 8 hours or overnight.
- This ice cream is fairly soft-serve, and will be softer the more Bourbon you use, so there's no need to let it stand out of the freezer before serving, either as it is, or sprinkled with chopped pecans.
Nutrition
Notes
Be careful not to over-whisk the cream and dulce de leche. Once it thickens to soft peaks, stop, as over-whisking can cause it to become grainy or split, spoiling the smooth texture of your ice cream.
Remember that the coldness dulls flavour, so be generous with the salt testing. What tastes perfectly salty at room temperature may be too bland once frozen, so aim for it to be slightly saltier than you'd initially think necessary.
The more Bourbon you add, the softer your ice cream will be due to alcohol's anti-freezing properties. While this creates a lovely, scoopable texture, too much can prevent it from freezing completely, so adjust to your desired consistency.
Remember that the coldness dulls flavour, so be generous with the salt testing. What tastes perfectly salty at room temperature may be too bland once frozen, so aim for it to be slightly saltier than you'd initially think necessary.
The more Bourbon you add, the softer your ice cream will be due to alcohol's anti-freezing properties. While this creates a lovely, scoopable texture, too much can prevent it from freezing completely, so adjust to your desired consistency.