No-churn bourbon salted caramel ice cream from At My Table: A Celebration of Home Cooking (page 230) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Foodycat on June 03, 2018

    I've made a couple of Nigella's no-churn ice cream recipes. For some reason (I assume the caramel) this one doesn't whip to soft peaks the way the others do, so you don't really get much air in it. Which I didn't mind (richly creamy velvet is a good thing in my book) but a friend found to be an unpleasantly slimy mouthfeel. The flavour is wonderful (I used a teaspoon of pink Himalayan salt, and 3 tbs of rye instead of bourbon).

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