Homemade Bourbon Salted Caramel Ice Cream

With temperatures reaching 90 degrees, nothing is more desired than ice cream to cool down. So to kick off this summer, I started making my own ice cream and will be mixing up a bunch of different flavors all season long! I never knew making homemade ice cream was so easy. Since I already have a Kitchenaid mixer, I ordered an ice cream maker attachment hoping to reduce the amount of appliances I own. It seemed intimidating at first, but with such a small list of ingredients needed to make this delicious treat, there is no turning back to store bought!

This 4 ingredient vanilla ice cream (heavy cream, half and half, condensed milk and vanilla bean paste) is the base that I used and I layered in homemade salted caramel to the mix. You can use that base for all other flavors too!

The ice cream attachment requires at least 15 hours in the freezer, so I would recommend putting it in overnight.

You can skip the bourbon to for a non-boozy option or keep it for a nice kick!

Salted Caramel Recipe

¾ cup brown sugar

½ teaspoon salt

3 tablespoons water 

3 tablespoons unsalted butter, cut into ½-inch cubes

3 tablespoons heavy cream

1. In a small saucepan heated over medium-high heat, combine sugar, salt and water
2. Bring it to a boil and stir occasionally to dissolve the sugar, about 5 minutes.
3. When the sugar is melted, remove from heat and whisk in cream and butter
4. Transfer to a heatproof container and refrigerate until cool, about 20 minutes

Salted Caramel Ice Cream

2 cups heavy cream 

2 teaspoon vanilla paste

1 cup sweetened condensed milk

¼ cup salted caramel for the ice cream plus ½ cup, divided, for swirling

2 tablespoons bourbon (optional)

2 cups half and half

1. Mix heavy cream, half and half, condensed milk, vanilla paste and 1/4 cup of caramel (+bourbon if you choose) in a separate bowl until incorporated
2. Pour mixture into the frozen ice cream attachment bowl
3. Mix on “stir” setting for about 25 minutes
4. Transfer into an ice cream container or chilled loaf pan and swirl in the remaining 1/2 cup of caramel using a toothpick or fork.
5. Cover and freeze for about 2-4 hours for a more frozen consistency