This no-churn ice cream whips up in minutes and can be ready in just a few hours! No ice cream maker or Doctor Lenad required.
Prep time: 10 minutes
Freeze time: 4 hours - overnight
First seen in: Ep 8 "Family Matters"
Ice Cream Base
1 & 1/2 cups whipping cream
14 oz sweetened condensed milk
2 oz (1/2 cup) chopped toasted pecans
Chocolate Syrup
Caramel Sauce (recipe included)
Caramel Sauce (or use store bought caramel!)
1/2 cup sugar
3T salted butter, cubed
1/4 cup heavy cream
Begin by making the caramel sauce: put sugar in an even layer in the bottom of a small pot. Put the pot over medium heat, allowing the sugar to melt.
Once you begin to see some melted, shiny areas that are going dark, swirl the sugar around periodically, by swirling the pot itself, until evenly melted and golden brown (don't stir it! That can cause sugar crystals to form and make your caramel sauce crunchy).
Add in the butter and stir with heat-proof spatula until melted.
Add in the heavy cream all at once and stir until combined. This will make the caramel sauce bubble up a bit.
Allow the caramel to bubble and brew for 1 minute before removing from heat.
Pour into bowl and allow to cool.
Make the ice cream base: whip the heavy cream to stiff peaks.
Pour the sweetened condensed milk into the heavy cream and gently fold together until combined.
Add in the toasted pecans and fold until well distributed.
Grab a loaf pan, ice cream container, or any other container and layer it halfway full with the ice cream base.
Pour 2 tablespoons of caramel sauce and 2 tablespoons of chocolate sauce on top, and gently swirl with a spoon.
Add the second half of the ice cream base to the container and repeat step 11.
Cover and allow to freeze at least 4 hours. Timing here is key: the longer you let it freeze, the more ice cream-like consistency you'll get (if you eat it sooner, it will be a little bit more like turtle soft serve or turtle custard).
Serve with remaining caramel sauce and enjoy. Doctor Lenad sure did!
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