Salted Bourbon Caramel Ice Cream
Enjoy this luscious no-churn bourbon salted caramel ice cream that’s smooth, creamy, and packed with flavor. Made without an ice cream maker, it combines rich custard, whipped cream, and homemade bourbon caramel for a sweet-salty dessert that’s perfect for any occasion.
Equipment
- Medium Saucepan – 1
- Heat-resistant spatula or wooden spoon (1)
- Heatproof bowl (1 large, 1 medium)
- Handheld mixer or stand mixer (1)
- Instant-read thermometer (1)
- Freezer-safe container or loaf pan (1, approx. 9x5-inch)
Ingredients
For the Bourbon Salted Caramel (yields ~½ cup):
- 100 g granulated sugar
- 42 g unsalted butter
- 60 g heavy cream
- ½ tsp fine sea salt
- 25 g bourbon
For the No-Churn Ice Cream:
- 240 g chilled heavy cream
- 4 large eggs
- 100 g granulated sugar
- ¼ tsp fine sea salt
- 1 tsp vanilla bean paste
- ½ cup prepared bourbon salted caramel
Instructions
- Caramel Preparation: Place the granulated sugar in a medium saucepan over medium heat. Stir constantly with a heat-resistant rubber spatula or wooden spoon. The sugar will initially clump and appear grainy, but continue stirring as it slowly melts into a smooth, amber-colored liquid. Patience is key here—rushing may burn the sugar and create a bitter taste.
- Incorporate Butter Carefully: Once the sugar is fully melted, add the unsalted butter in small cubes. Stir continuously for about two minutes until fully melted and combined. The mixture will bubble vigorously—maintaining a steady stir ensures a glossy, uniform caramel without separation.
- Add Cream Gradually: Lower the heat slightly and slowly pour in ¼ cup of heavy cream while stirring constantly. The caramel may bubble and steam as the cold cream hits the hot sugar—this is normal. Allow the mixture to boil gently for one minute, creating a silky, cohesive base.
- Season and Infuse Bourbon: Remove the saucepan from heat. Stir in the fine sea salt until fully dissolved. Then add the bourbon, stirring gently to combine. Pour the finished caramel into a heat-safe bowl or glass and let it cool completely at room temperature. As it cools, the caramel will thicken, ready for folding into the ice cream base.
- Achieve Stiff Peaks: Pour the chilled heavy cream into a large mixing bowl. Using a handheld mixer or stand mixer, beat the cream on medium-high speed until stiff peaks form. The cream should hold firm when the whisk is lifted. Transfer to the refrigerator to keep cold while preparing the egg base.
- Combine Eggs and Sugar: In a heatproof bowl, whisk together the eggs, granulated sugar, and fine sea salt until smooth. Place this bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. This gentle heat prevents curdling while dissolving the sugar evenly.
- Cook to Safe Temperature: Whisk the egg mixture constantly for about five minutes. Initially, it will be thick and tacky, then become thin and frothy. Use an instant-read thermometer to ensure it reaches 160°F (71°C), creating a safe and custard-like base. Remove from heat once done.
- Whip to Volume: Transfer the warmed eggs to a stand mixer fitted with a whisk attachment. Add the vanilla bean paste. Whisk on high speed for 5–6 minutes until the mixture quadruples in size and can mound like soft-serve ice cream when dropped from the whisk.
- Fold in Bourbon Salted Caramel: Gently fold the cooled bourbon salted caramel into the whipped egg mixture using a spatula. Incorporate evenly without deflating the airy texture. The caramel will infuse sweet, boozy depth into the custard base.
- Incorporate Whipped Cream: Add the prepared whipped cream to the egg and caramel mixture. Carefully fold the cream in with a spatula, blending thoroughly while preserving volume. This step ensures a smooth, light, and creamy ice cream texture.
- Transfer and Cover: Pour or spoon the ice cream mixture into a deep, freezer-safe container, such as a 9x5-inch loaf pan. Smooth the top with a spatula. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.
- Firm and Serve: Freeze the ice cream for at least 6 hours, or until completely set. For best results, it can be stored for up to two weeks. Before serving, allow it to sit at room temperature for 5–10 minutes to soften slightly, ensuring easy scooping and optimal creaminess.
Notes
- Use fresh, high-quality bourbon for the best flavor—older or lower-quality spirits may taste harsh.
- Ensure the cream is thoroughly chilled before whipping; this helps achieve stiffer peaks and a lighter ice cream texture.
- When melting sugar for caramel, patience is key—stir constantly to avoid burning and achieve a smooth, amber-colored result.
- Folding whipped cream and caramel gently preserves the airy texture, giving the ice cream a custard-like consistency.
- For an alcohol-free version, simply omit the bourbon in the caramel; you can replace it with a tablespoon of vanilla extract for added depth.
