Salted Caramel Swirl Ice Cream
Source of Recipe
List of Ingredients
1 (14 oz.) can sweetened condensed milk
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1/2 cup caramel sauce
1 teaspoon sea salt
In a mixing bowl, add the sweetened condensed milk and vanilla extract, stir to combine.
In a separate, large mixing bowl, add the heavy cream. Using a whisk or an electric mixer, whip cream to heavy peaks.
Add one large spoon-full of whipped cream to the bowl with the sweetened condensed milk. Stir to loosen. Using a spatula, work in batches to gently fold the whipped cream into the sweetened condensed milk.
In a small bowl, add the caramel sauce and salt. Mix until combined.
Pour one-third of the whipped cream mixture into a freezer-safe, 7"x10" container. Using a spoon, drizzle some of the caramel mixture over the whipped cream layer. Top with an additional third of the whipped cream mixture. Be careful not to stir. Repeat with a layer of caramel mixture, the remaining whipped cream mixture, and one more layer of the caramel mixture.
Place in the freezer, uncovered overnight (8 hours).
- Place the mixing bowls in the freezer before whipping cream. When whipping cream, the cold equipment helps to develop and maintain stiff peaks, which ensures a light and fluffy ice cream.
- To store, cover dish with plastic wrap and keep in the freezer.