The discovery of no-churn ice cream has revolutionized my life. This silky and creamy ice cream is loaded with whiskey caramelized apples, crunchy shortbread cookies and topped with a shiny and decadent salted caramel sauce. Ice cream never looked this sexy.
No churn ice cream may have been the best thing I have ever done for myself…and my friends agree. Never in a million years would I think that creating ice cream was so simple and yet so dangerous. Dangerous. Yes, it is. Because the calories are definitely not forgiving, but I swear it’s worth every.last.bite.
When I introduced my salted caramel no-churn ice cream to the blog a few months ago, people lost their shiz! And can you blame them? I mean look at those gorgeous swirls. Who in their right mind can possibly turn that down? No one!
I have become a sort of no-churn ice cream mad scientist if you will. Combining flavors faster than I can photograph them. I sometimes have this ice cream on my mind before I go to sleep…and I get out of bed, grab my phone and start taking notes for the ultimate flavor combos:
- Raspberries + Dark chocolate= Ultimate date night ice cream
- Creamy Strawberry + Rhubarb=Southern Style
- Creamy Peach + Bourbon= Amanda’s Style (Amanda is a friend from work who claimed this is her favorite)
- Vanilla Bean+Coffee= Morning Coffee
This is how my brain works. I sleep with my phone right next to me so that I can open up my notes page and add my recipe ideas to my never-ending list. Such is the life of a kitchen (and all around) lunatic like me.
This little piece of heaven was born out of yet another random experiment. I was creating new and exciting grilled cheeses in my kitchen for a client and really wanted some out of the box ideas. I always loved the combination of apples and cheese and figured that would make a pretty fantastic grilled cheese. My husband has been obsessed with whiskey and scotch for the past few years and so I decided to use some of his $100 year old whiskey to infuse the apples with some flavor. He may have killed me if he knew. But it was worth it. The apples were sweet, earthy, smoky and tart. Perfect combination.
When I served up the sammies to my friends and family later that night, the whiskey aficionados were all about the whiskey infusion I had concocted as a part of the sandwich. And my cousin Tanya, was busy nibbling on some of the leftover apples I had.
“Mila, these are fantastic! I could have these as dessert.” Tanya exclaimed.
“And you shall Tanya, you shall,” I replied as my mind drifted away to contemplate how I would incorporate these into a dessert.
That night, I went to sleep and woke up in the middle of the night, with thoughts of creamy ice cream and whiskey apples all covered in copious amounts of caramel drizzles. The idea was born, it was now time to execute.
These whiskey apples reminded me of a drunken apple pie. And so I decided to add some crunchy short bread cookies in there to add to my apple pie deliciousness. However, this was of course not enough. I added an incredible salted whiskey caramel that pretty much changed. my. life. This was a ridiculous success.
I brought this over to my friend Alex’s house for his birthday. Needless to say, by the time hubs and I arrived…they were beyond ready for dessert…and by that I mean they were pretty inebriated.
“Here, I brought you whiskey. And whiskey apple pie ice cream for dessert,” and handed him his gifts.
“Woah that’s a pretty creative flavor, where did you buy the ice cream?!” He asked.
“Alex, that’s insulting. I made it. Just for you.”
“BS. You did not make this. You are full of it.”
“Happy birthday Alex, I am going to take that as the ultimate compliment from you because clearly it is just so unbelievably good that you do not think I could possibly come up with this…but for the record I did.”
Go ahead… try it out…see if everyone calls you a fake 🙂
- Ice Cream
- 1 pint heavy whipping cream
- 1 (14oz) can of sweetened condensed milk
- 2 Granny smith apples, peeled, cored and thinly sliced. (Note 1)
- 2 tbsp sugar
- 2 tbsp butter
- 2 tbsp water
- zest of half an orange
- ⅔ cup whiskey
- ¾ of a cup of crushed shortbread (Note 2)
- !Caramel Sauce
- 2 cup granulated sugar
- 2 tbsp water
- ⅔ cup Scotch whisky
- 6 tablespoons heavy cream
- Pinch of salt
- !Whiskey Apples
- Add butter, water, sugar and whiskey into a pan, cook over medium heat until butter melts. Careful! The whisky can flame up on you.
- Add apples and orange zest to the mixture and bring to a boil.
- Reduce to a simmer and cook for about 10 minutes, ensuring to stir frequently.
- Ice Cream
- Place whipping cream in a mixer and bring to stiff peaks. If using a mixer, whip on high until stiff peaks form.
- If using a Vitamix. Start on VARIABLE and continue slowly increasing speed. Once you are at SPEED 10, flip the switch to 10 and let it run for NO MORE than 10 seconds. You will notice the motor sound change very drastically as the whipped cream reaches its desired state. Make sure it does not go too long as you will then have made butter!
- Pour contents of 1 can of sweetened condensed milk and then pour in whipped cream into that. Fold carefully to combine.
- Once apples have cooled, add apples and crushed shortbread to the mixture and fold gently.
- Pour into a bread pan, a bowl or any other freezer safe container and chill until hard. Typically about 4 hours.
- Serve with copious amounts of whiskey caramel sauce.
- Caramel Sauce
- Cook sugar in a DRY heavy saucepan over moderate heat, undisturbed, until it begins to melt. (Note 3)
- Continue to cook, stirring occasionally with a fork or pastry brush, until sugar is melted into a deep golden caramel. This happens quickly so do NOT walk away.
- Remove from heat and carefully add whiskey, heavy whipping cream, and salt. The caramel at this point will steam and bubble intensely and then harden. Don't panic. (Note 4)
- Cook over moderately low heat, stirring, until caramel is dissolved.
- Pour into a mason jar or any other container and reserve.
Note 2: Feel free to make your own short bread cookies. I adore the Lorna Doone brand. They are fantastic and it just so happened to be the brand I had in the house.
Note 3: Making caramel is surprising easy and a lot less intimidating if you know a few rules. Rule 1. Always start with a VERY dry and clean pan. Rule 2: Do NOT touch the sugar. Let it cook. If you touch with with a whisk, or a spoon, you will cause it to crystalize and you will not have glorious smooth caramel.
Note 4: The heavy whipping cream in the mix acts as a sort of stabilizer. It prevents the caramel from hardening again. Same reason we add heavy whipping cream to a ganache, it's a stabilizer.