Salted Caramel No Churn Ice Cream


 
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn

Our oven broke this weekend. Without any warning. I went to put in a batch of cinnamon rolls, and opened the oven to realise that there was zero heat in there. NOT ideal when you spend your life using the oven, but also not surprising that it kicked it seeing as how hard I work it. This is the second time it's broken this year, so I am secretly hoping the landlord offers to replace it, in which case I have a load of links ready to send him with my requests. Dreams are free. Luckily we have a little convection oven at the studio which Rich popped over and picked up (he went willingly, the man does love cinnamon rolls), so we were still able to have cinnamon rolls, and the oven got fixed today. All is well.

Ice cream is the perfect "my oven is broken" food. Ticks all the boxes. And as much as I love my Ice Cream maker, there is something extra awesome about no-churn Ice cream. I was totally blown away the first time that I made it - apart from being a bit more melty than regular ice cream, the texture and taste is pretty spot on when you compare it to a churned ice cream. It's a teeny bit sweeter, but just as easy (if not easier) to customise than churned ice cream, and definitely much less effort - you can have a batch whipped up in 5 minutes, and it will be ready to go as soon as it has frozen! 

I kept it pretty simple this time around and added in a salted caramel drizzle between the layers of the ice cream. The Caramel is a super simple recipe - sugar is cooked until it is a lovely toasty amber colour, which you then deglaze with butter, before stirring in some cream, and a healthy dose of salt. I also added a little special ingredient at the end - some bakers grind by Pepper and Me. Pepper and Me is a New Zealand company run by my friend the lovely Cherie - she originally started her company to produce products which help with milk production in breastfeeding Mums, but is slowly taking over the spice scene in NZ with epic seasonings, sauces, pastes and flavoured salts. If you are in NZ make sure that you get your hands on some of this baker's grind - It's a Vanilla baked Salt and Sugar blend, mixed with some cinnamon, star anise and cardamom. The result is a grinder full of happiness that goes well in baked goods, or in this case, caramel. If you aren't New Zealand based, the caramel tastes just as delicious without the spices - I have added an adaptation in the recipe!

A few wee notes:

  • The recipe I have included for the caramel makes much more than you need, but in my opinion, if you are going to go to the effort to make caramel, you might as well make a good sized batch - it keeps for a really long time, and is so good on everything!
  • You don't need a stand mixer for this recipe - electric beaters work just as well, or a whisk if you are feeling energetic! 
  • Have everything ready to go when you make the caramel, as things can move quite quickly! 
  • Watch the sugar for the caramel very very carefully as it can turn very quickly
  • The Salted Caramel needs time to cool fully before you use it, so make sure you account for this. 
  • Remaining salted caramel can be stored in the fridge - just allow it to stand at room temperature to soften slightly before using, otherwise you can microwave it in 15 second bursts to soften.
 

 

Salted Caramel No Churn Ice Cream

- Makes about 6 cups (one loaf pan) -

Salted Caramel
2 cups (400g) sugar
12 Tbsp (170g) unsalted butter, cut in chunks, at room temperature
1 cup (250ml) heavy cream, warmed
2 Tbsp ground Baker's Grind (Spiced sugar and salt blend)
1 tsp flaky sea salt (if you are not using baker's grind, increase this to 1 Tbsp)

No Churn Ice Cream
1 400g (14oz) can sweetened condensed milk
2 cups (500ml) heavy cream
1 tsp vanilla bean paste
6 Tbsp Salted Caramel

- PROCESS -

SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the baker's grind and / or salt, and pour into a glass jar. Allow to cool completely.

ICE CREAM

Place the condensed milk, cream, and vanilla in a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium - high until the mixture is thick and peaks form.

Place a third of the ice cream mixture into a freezer safe container (I used a loaf pan). Drizzle over about 2 Tbsp of the salted Caramel. Top with the second third of ice cream, drizzle with caramel, then repeat the process once more. Cover the container loosely with plastic wrap and freeze until solid, at least 6-7 hours, preferably overnight. 

Return leftovers to the freezer soon after serving.

 

Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn

Thank you to the lovely Cherie of Pepper and Me for sending goodies all the way to NYC! 

No churn Hokey Pokey Ice Cream


 

Do you ever find that there are things that you didn't know that you missed until you had to go without them? For us, that was hokey pokey ice cream. Its a classic New Zealand ice cream flavour, and I am yet to see something like it. It is chunks of honeycomb (which we call hokey pokey) in vanilla ice cream, and it is the BEST. Truth be told i'm not a huge ice cream eater, but you really can't beat hokey pokey ice cream on apple crumble. 

It took us a good two years for me to realise that I could probably just make my own. And turns out its not that difficult at all. Plus you get to eat all the extra hokey pokey, which is one of the few situations where the intense risk of cavities is greatly outweighed by how good it is. 

Can we also please just take a moment to appreciate no churn ice cream. SO easy. For some reason I have always been low key frightened of making my own ice cream (I honestly have no idea why, ice cream gives me a little bit of a sore tummy so maybe i'm just scared of ice cream in general?) so this is a great first step. Or perhaps it is a gateway drug to just making every sort of ice cream ever. We shall see. 

I used golden syrup in the hokey pokey, because that is what I grew up using. I had to end up ordering it online, as I was unable to find it in shops here. Golden syrup is made from concentrated cane sugar juice. I am unsure if you can interchange it with corn syrup, but if anyone has tried I would love to hear your experience! Either way, its amazing made with the golden syrup, and totally worth having to ship it in. 

Make sure that you have everything ready before you make the hokey pokey - a lined tray or tin to pour it on, and pre-measured baking soda. As soon as you add the baking soda to the hot sugar mixture it froths like crazy and you need both your hands to stir it as quickly as possible. Try to incorporate the baking soda but don't stir it too much or the mixture will deflate. 

Once you add the hokey pokey bits to the ice cream, don't be surprised if you go to eat some and they look kind of dissolved - this is meant to happen, and the dissolved bits are the best bits!! 

 

 

 

No churn Hokey Pokey ice cream
- Makes about 1 pint/500ml -

Hokey Pokey
5 Tbsp (62.5g) sugar
2 Tbsp (42g) golden syrup
1 tsp baking soda

Ice Cream
One 14oz (400g) can of condensed milk
2 cups (500ml) Cold heavy cream
1tsp Vanilla extract

- PROCESS -

HOKEY POKEY

Line a baking tray with parchment paper. Measure out baking soda into a ramekin. In a small pot, over medium heat, combine sugar and golden syrup. Heat until the sugar has dissolved. Bring to the boil, and boil for two minutes, stirring occasionally. Remove from the heat. Add baking soda and quickly stir to incorporate. Mixture will become very frothy. Pour out onto prepared tray. Leave to harden. When set, break into small pieces with a rolling pin or handle of a knife. 

ICE CREAM

In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld beater, whip the heavy cream, condensed milk and vanilla extract together until stiff peaks form. 

ASSEMBLY

Gently fold two thirds of the broken hokey pokey into the whipped cream and condensed milk mixture. Pour into a loaf tin or similar container. Place a piece of wax paper on the surface of the ice cream to stop crystals from forming, and freeze overnight. When serving, minimise time that the ice cream is out of the freezer, as it melts very easily. Serve with reserved hokey pokey pieces.