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Saturday, 15 June 2013

No Churn Caramel Ice Cream

300ml heavy cream
200g dulce de leche + a bit extra swirl into the ice cream (optional)
pinch of salt
1 tablespoon dark rum

Whip the cream until soft peaks form. Fold in the dulce de leche, salt and rum. Transfer to an airtight container and swirl in the extra dulce de leche (if using). Freeze for at least 6 hours.

Serves 6-8No churn dulce de leche ice cream / Sorvete de doce de leite (sem sorveteira)
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