Shewolfinthevalley

I love a new recipe. I particularly love something that is ridiculously simple, and also easily adapted. Or pimped.

This is one such recipe. If you’re looking for sweet and salty, creamy and sophisticated, while also being so simple that a small child could make it with hardly any instructions, and little supervision, then this is your recipe.

Tubs of grown up ice cream

I first saw Nigella make a version of it on one of her eponymous Christmas cookery shows, so all credit goes to her for this deliciousness. Feel free to channel her energy and lick the spoon like you were 5 years old all over again.

Apologies that I’m posting this on 1 January, which for most people is probably a week too late, as it would make a nice easy Christmas dessert (though by that time of the meal, I’m usually craving a simple fruit salad instead of rich creamy ice cream). And of course it would be an ace thing to have tucked away in your freezer for Hogmanay – make it days in advance, when you’ve got oodles of cream left over from Christmas. And impress your guests with your back to basics cookery skills. No sous vide or expensive ice cream maker required.

Ingredients

• A large tin (397g) of condensed milk CARAMEL (it’s the equivalent of Dulce de Leche)
• 300ml double cream
• Sea salt (the kind that comes in crystals, try Maldon, but other brands are available). I used some smoked salt, which seems readily available at my local supermarkets in rural Scotland
• Whisky (or your other favourite spirit). I used a smoky, peaty malt which we had in the back of the drinks cupboard, and which complemented the smokiness of the sweet saltiness

Directions

1. Dollop the caramel into a big bowl
2. Pour in all of the cream and give it all a good stir
3. Now start whipping it. I use a hand held electric beater, but if you’ve got a free standing electric mixer obviously use that. Or build up your muscles with a bit of elbow grease and use a balloon whisk. Anyway, however you do it, whisk it till you get luscious soft peaks. You’ll want to stick your finger in now and taste a dollop. Go on, you’re allowed.
4. Stir in a couple of teaspoons of sea salt, and pour in a good glug of whisky. You NEED to taste it at this stage, as you want to make sure you can taste some of the salt coming through.
5. Pour in more whisky. Why not?
6. Stir it all up – give it another whisk if it needs it, but you don’t want to whisk it beyond the soft pillowy peaks or you’ll end up with some disgusting butter-like substance.
7. Spoon it into a freezer proof dish, and pop it in the freezer.
8. Feel smug as you lick the bowl.

This would be lovely served with a simple shortbread biscuit, or even a caraway biscuit, which it so happens I have a recipe for!

Feel free to experiment and make it with various other spirits which are lurking in the back of our drinks cupboard. And if you don’t want the caramelly flavour, just use ordinary condensed milk.

Whisking up some smoky, salty, sweet ice cream

Tags: easy, Ice cream, no churn ice cream, prepare in advance, recipes, sweet and salty