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.
- Ice Cream
- 1 pint heavy whipping cream
- 1 can of sweetened condensed milk (14oz)
- 2 Granny smith apples (Note 1, peeled, cored and thinly sliced.)
- 2 tbsp sugar
- 2 tbsp butter
- 2 tbsp water
- zest of half an orange
- 2/3 cup whiskey
- 3/4 of a cup of crushed shortbread (Note 2)
- !Caramel Sauce
- 2 cup granulated sugar
- 2 tbsp water
- 2/3 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 1: I prefer Granny Smith apples as they have the ultimate tartness. Other apples will be too sweet against the caramel and ice cream.
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.
- Category: Dessert
- Cuisine: American