No-Churn Bourbon Salted Caramel Ice Cream

Look, I love ice cream as much as the next person, but let's be honest about homemade ice cream: it's usually either mediocre no-churn recipes that taste like frozen whipped cream, or elaborate churned versions that require equipment most of us don't own. This bourbon salted caramel ice cream falls into neither category - it's legitimately good ice cream that happens to be ridiculously easy to make. The secret lies in skipping the typical sweetened condensed milk route (which always tastes a bit… canned) and using a method that actually creates proper ice cream texture.

Why This No-Churn Method Actually Works

Most no-churn recipes rely on sweetened condensed milk for structure, but that creates ice cream with a distinctly artificial, overly sweet flavor. This recipe uses Stella Parks' superior method: whipping cream to stiff peaks, then creating a cooked egg mixture that gets whipped until quadrupled in size before folding everything together. The result is ice cream with actual custard depth and a texture that rivals anything from an ice cream maker. It's more work than dump-and-mix recipes, but the payoff is worth every extra step.

How to Make Perfect Bourbon Salted Caramel

The caramel component is crucial here, so don't phone it in. Start by melting sugar in a heavy-bottomed pan over medium heat - don't stir until it starts melting, then stir constantly to prevent burning. Once you have liquid amber caramel, carefully whisk in cubed butter (it will bubble aggressively), then slowly stream in heavy cream while whisking. Add salt and bourbon off the heat. The bourbon doesn't just add flavor - it prevents the caramel from hardening completely when frozen, keeping it perfectly incorporated throughout the ice cream.

Step-by-Step No-Churn Ice Cream Technique

First, whip your heavy cream to stiff peaks and set aside. In a separate bowl, whisk eggs, sugar, and salt over a double boiler until the mixture reaches 160°F (70°C) - this pasteurizes the eggs for food safety. Remove from heat and beat with a mixer on high speed until the mixture quadruples in volume and becomes pale and fluffy (about 5-8 minutes). Fold in the cooled caramel until completely incorporated, then gently fold in whipped cream in three additions. If you want to add a little caramel swirl on top like pictured, reserve about 2 tablespoons of the caramel, otherwise you can just add all of it! The key is maintaining all that air you've incorporated while ensuring the caramel flavor is evenly distributed throughout.

Pro Tips for No-Churn Ice Cream Success

• Make caramel first and let it cool completely. Hot caramel will melt your whipped cream and ruin the texture.
• Don't skip the thermometer. Heating eggs to 160°F (70°C) eliminates food safety concerns while creating a better texture.
• Fold, don't stir. Aggressive mixing deflates the air bubbles that create a creamy texture.
• Use a shallow, wide container for freezing. This helps the ice cream freeze more evenly.
• Cover directly with plastic wrap. This prevents ice crystals from forming on the surface.

How to Store and Serve Homemade Ice Cream

This ice cream keeps well in the freezer for up to 2 months if properly covered. Unlike commercial ice cream, homemade versions freeze harder, so let it sit at room temperature for 5-10 minutes before scooping. The bourbon helps keep it from freezing rock-solid, but it still needs a few minutes to soften for easy serving.

This recipe appears in my upcoming cookbook Baked & Buzzed, where it's been refined to perfection. Serve it with brownies, pie, or do what I do and eat it straight from the container while pretending to cook dinner. No judgment here - life's too short for bad ice cream, and this definitely isn't that.