I’m possibly a little late to the party on the whole ‘no-churn’ ice-cream thing but I whipped this up before Christmas to share now and since then have seen quite a few recipes floating around. I’ve been meaning to make it ever since I saw Nigella’s coffee version on Nigelissima back when I had the food channel.
Seeing her bite into a big brioche bun filled with ice-cream she’d made just a few hours before made me want to run straight to the kitchen but it was a rare occasion that I didn’t have the ingredients on hand.
Fast forward to December and I spotted a jar of salted caramel sauce as Woolies. I didn’t know what I was going to use it for but I had to have it. When I got home, inspiration struck and so no churn salted caramel ice cream was born.
Rich, decadent, creamy, indulgent – just a few words I would use to describe this ice-cream. It’s not really the sort of ice-cream you would eat by the bowlful although we did try it like that first. I crumbled some gingerbread in mine (as you do) but Will had his plain and it was just too rich to finish.
The next day, I’d just pulled a gingerbread loaf from the oven to make gingerbread truffles. The aroma had me wanting to cut off a slice straight away but then it hit me – gingerbread loaf and salted caramel ice-cream.
It was a match made in heaven. This mouthful went straight in my mouth and as soon as I was sure I’d gotten enough pics I pulled up a chair right in front of my shoot set up and ate the whole plateful straight from the prop spoon.
So my advice to you – do make this ice-cream but definitely serve it as an accompaniment to something equally as delicious. Enjoy!
What about you? Have you made no-churn ice-cream yet?