Salted Caramel Ice Cream
This is sweet, salty, sour, bitter and umami. Salted caramel combines two of these, giving an effect that chefs call “flavour layering”. Salt also acts as an enhancer of flavour
397 g Dulce de Leche
300 ml Double Cream
1 - 2 tsp soft Sea Salt flakes
3 tbs Bourbon
Pecan Nuts (optional) for serving
Scrape the caramel condensed milk or dulce de leche into the bowl of a freestanding mixer or, if you’re using an electric hand whisk, just into a large bowl, then add the cream and 1 teaspoon of the salt and whisk until it thickens.
Taste to see if it’s salty enough for you, remembering that the saltiness will be much more muted (as will the sweetness) once it’s frozen. If you want more salt add more to taste and begin whisking slowly while gradually adding half the Bourbon.
Taste again to see if you want to add the rest of the Bourbon.
If so, pour in, whisking gently. .
Give a good fold by hand, using a silicone spatula, then decant into your tubs and put into the freezer for 8 hours or overnight.
This ice cream is fairly soft-serve, and will be softer the more Bourbon you use, so there's no need to let it stand out of the freezer before serving, either as it is, or sprinkled with chopped pecans.