Recipe: No churn salted caramel ice-cream

- Recipe by Rosie Morgan

The Pink Haired Pastry Chef -

A WORD FROM THE CHEF

This no-churn salted Dulce De Leche ice-cream recipe is amazingly simple and only needs fou ingredients! It’s luxuriously smooth, creamy and packed full of flavour. You also don’t need any fancy equipment like an ice-cream machine. An electric whisk makes things a little faster, but isn’t crucial.

INGREDIENTS

500ml cream

200g condensed milk

300g canned caramel or dulce de leche

1/2 tsp sea salt

METHOD

In a mixing bowl, add the cream. Whisk until you get soft peaks (this means the cream just about holds its shape when mixed).

Add the condensed milk and whisk together.

Add the caramel, leaving back a few tablespoons for decoration on top, and sea salt and whisk again.

Pour into a loaf tin and freeze for four hours or until solid.

Any leftovers should be wrapped tightly or transferred to an airtight container and stored in the freezer for up to three months.

ABOUT THE CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at: pinkhairedpastrychef@gmail.com