No Churn Caramel Ice Cream


No Churn Caramel Ice Cream

 

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No Churn Caramel Ice Cream
Never in my wildest dreams did I think I'll make ice cream without an ice cream maker. But, sometime last week while randomly browsing facebook I came across the recipe from http://www.epicurious.com/. I tried it yesterday and it worked to perfection!
Caramel No Churn Ice Cream
Prep Time 30 Minutes
Passive Time 6 Hours
Servings
Cups
Prep Time 30 Minutes
Passive Time 6 Hours
Servings
Cups
Caramel No Churn Ice Cream
Instructions
  1. If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes. If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl. Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
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2 thoughts on “No Churn Caramel Ice Cream

  1. Jackie Garvin

    I got on a no-churn ice cream kick last summer and created about 4 recipes. It’s a great method for a small batch of ice cream. Caramel is a great flavor. I’m sure this is divine.

    1. Fred Nonterah

      It sure is Jackie, I tried it again and added more heavy cream and it was a little less rich just perfect.


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