No-Churn Bourbon Salted Caramel Ice Cream
This no-churn bourbon salted caramel ice cream delivers all the creamy texture of churned ice cream without any special equipment. Made without sweetened condensed milk, this recipe creates incredibly smooth, custard-like ice cream infused with homemade bourbon salted caramel. The bourbon adds depth without overpowering, while the salted caramel provides that perfect sweet-salty balance. This updated recipe from my cookbook, Baked & Buzzed, proves you don't need an ice cream maker to create something truly spectacular.
Servings: 6 cups
Calories: 2436kcal
Ingredients
For the Bourbon Salted Caramel (yield- about ½ cup):
- 100 g granulated sugar
- 42 g unsalted butter
- 60 g heavy cream
- ½ teaspoon fine sea salt
- 25 g bourbon
For the No-Churn Ice Cream:
- 240 g heavy cream chilled
- 4 large eggs
- 100 g granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- ½ cup bourbon salted caramel
Instructions
- Make the bourbon salted caramel: Heat Domino® Golden Sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once Domino® Golden Sugar is completely melted, immediately add the butter and stir until melted, about two minutes. (Be careful with this step because the caramel will bubble rapidly when the butter is added.)
- Very slowly drizzle in 1/4 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute then remove from heat and stir in the salt and bourbon. Pour into a heat-safe bowl or glass and allow it to cool down before using it. (Caramel thickens as it cools.)
- Make the no churn ice cream: In a large bowl using a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form, then transfer to the refrigerator.
- In a large heatproof bowl, whisk together the eggs, granulated sugar, and salt, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C) on an instant-read thermometer, about 5 minutes. The mixture will be thick and tacky at first, then thin out and become frothy.
- Transfer the egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until the mixture has quadrupled in size and is thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, about 5 to 6 minutes.
- Fold in the bourbon salted caramel until evenly incorporated into the whipped egg mixture. Then carefully fold in the prepared whipped cream, working gently to incorporate it as thoroughly as possible without deflating the base.
- Carefully spoon/pour the ice cream mixture into a deep, freezer-safe container or bowl, such as a 9x5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.
Notes
Mocktail Version: To make an alcohol-free version, simply omit the bourbon from the salted caramel.
Nutrition
Calories: 2436kcal | Carbohydrates: 212g | Protein: 29g | Fat: 161g | Saturated Fat: 96g | Cholesterol: 1154mg | Sodium: 2118mg | Potassium: 466mg | Sugar: 202g | Vitamin A: 6388IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 4mg
