Salted Caramel Ice Cream with Chocolate Chunks & Almonds
I love summer just as much as you. The glorious, sunny days and all the ways I get to relive childhood through my kids. Water fun, playgrounds, ice pops, roller coasters, they all made it into our post-June days. But as a mother, some days felt endlessly challenging. I never realized how much siblings can fight. Or that I get headaches being in the sun too long. By the time August rolled around, I happily related to all the back-to-school jokes and memes floating the internet. With an excited grin bordering on exuberance, I saw the kids to their first day in school. There's a time for languid days and there's a time when structure and routine are more welcome. I'll tell you, I contemplated picking my baby up early from preschool because I just missed his lively presence. I didn't. Summer is slowly on its way out and there's much to do with the holidays coming up. I got started on a few things like these date cookies. And I have this honey cake on the horizon. You can follow along here as I make them. For the meantime, if you need a reminder that this season hasn't slipped permanently, get a batch of this no-churn, easy ice cream going. A spoonful as you pass the freezer makes for a sweet reminder of the best moments of summer.
SALTED CARAMEL ICE CREAM WITH CHOCOLATE CHUNKS & ALMONDS
ingredients
For the caramel,
1 ½ cups sugar
½ cup water
250ml heavy cream
2 tbsp butter
Maldon salt
For the ice cream,
250ml heavy cream, divided
300g sweetened condensed milk
1 cup roasted, salted almonds, chopped
¾ cup chocolate chunks
Directions
make the caramel,
In a fry pan, mix the sugar and water. Turn heat to medium high until mixture starts to bubble. Gently stir so the sugar evenly cooks. Once it reaches a deep amber color, remove from heat. Keep a watchful eye, sugar burns fast. Carefully pour the heavy cream and stir vigorously (use an oven mitt, the steam gets very hot), so the sugar doesn’t seize from the cold cream. Continue stirring until you get a smooth, caramel sauce. Melt in the butter and sprinkle a generous amount of maldon salt. Set aside to cool. This can be made up to 3 days in advance but you might need to warm it up if it solidifies in the fridge.
For the ice cream,
Place a container into the freezer at least 6 hours prior.
In a medium sized bowl, beat the cream until soft peaks form. Add the condensed milk and continue beating until well incorporated. Pour ¾ of the caramel sauce and gently fold into the cream mixture. Add the toppings and pour into the cold container. Sprinkle a few more toppings and drizzle the remaining caramel sauce on top. Cover with plastic wrap and freeze for at least 6 hours. Stays good in the freezer for 2-3 weeks.