Salted Caramel Laphroaig Ice Cream

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)


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)


For the Salted Caramel

  1. Melt the sugar and butter together in a small pan, allow to bubble for a few minutes.
  2. Stir occasionally, making sure that the sugar has melted.
  3. Once the mixture is bubbling nicely, turn off the heat and add the cream and condensed milk.
  4. Give it a good swirl to make sure it combines well, and add the sea salt.
  5. Stir and leave to cool (obviously you need to try a bit too, just to make sure its edible!)

For the Ice Cream

  1. Whisk the cream with the condensed milk until soft peaks form.
  2. Fold in half of the Laphroaig and taste (the flavour will be less intense after freezing).
  3. Fold in the remaining whisky if you prefer a stronger flavour
  4. Transfer half of the mixture into a freezer-safe plastic tub and dribble half the cooled sauce over the top.
  5. 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,
  6. 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.
  7. Serve straight from the freezer with a healthy dram for good measure!

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