After having a lot of left over cream and condensed milk I did some searching on the internet for what to do with them, other than to pour the cream over a pie and eat the condensed milk straight from the tin (a disgusting habit I know!). I came across this recipe on Nigella’s website and given my love of whisky I decided to give it a go.
Salted Caramel Laphroaig Ice Cream (Serves 6-8)
Ingredients
For the Salted Caramel
50g Dark Muscovado Sugar
25g Salted Butter
50ml Double Cream
1 tbsp Condensed Milk
1 pinch of Sea Salt
For the Ice Cream
250ml Double Cream
175g Condensed Milk
50ml Laphroaig (or similar smoky Islay malt)
Method
For the Salted Caramel
- Melt the sugar and butter together in a small pan, allow to bubble for a few minutes.
- Stir occasionally, making sure that the sugar has melted.
- Once the mixture is bubbling nicely, turn off the heat and add the cream and condensed milk.
- Give it a good swirl to make sure it combines well, and add the sea salt.
- Stir and leave to cool (obviously you need to try a bit too, just to make sure its edible!)
For the Ice Cream
- Whisk the cream with the condensed milk until soft peaks form.
- Fold in half of the Laphroaig and taste (the flavour will be less intense after freezing).
- Fold in the remaining whisky if you prefer a stronger flavour
- Transfer half of the mixture into a freezer-safe plastic tub and dribble half the cooled sauce over the top.
- Transfer the rest of the mixture to the tub and dribble the remaining sauce over the top, this ensures there is caramel distributed throughout the ice cream,
- Secure the lid and transfer to the freezer. Leave for as long as you can resist – 4 to 5 hours at least, but overnight is better.
- Serve straight from the freezer with a healthy dram for good measure!
