My grandfather is an Ice Cream Connoisseur. And by connoisseur I mean that he eats ice cream almost every single day. His title may not be recognized on a professional level, but believe me when I say, the man knows his ice cream. So last week, when he told me an ice cream joke, it got me thinking.
The joke went like this...
"What's hot and cold at the same time?"
Answer - A Hot Fudge Sundae.
I don't know about you, but I look at this as SOLID evidence to prove that there is no such thing as "Ice Cream Weather". It doesn't matter if it's 10 degrees or 100 degrees outside - it's always appropriate to eat ice cream.
So, that's why I am posting an ice cream recipe in December. My grandfather never let a little cold weather stand in the way of his ice cream consumption - and neither should you. Especially when you can add things like hot fudge to the mix.
There are two great things about this Salted Caramel Nilla Wafer recipe. First, it is a no-churn ice cream recipe - so no fancy ice cream maker necessary. Second, is the Caramel Sauce - you can double the recipe and use the other half to make Hot Caramel Nilla Wafer Sundaes. How good does that sound? And, now you have the perfect recipe for all your winter ice cream consumption.
No Churn Salted Caramel Nilla Wafer Ice Cream
- 1 can (14 oz.) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy cream
- 1 cup Nilla Wafer crumbs
- 2 cups Nilla Wafers, roughly chopped
- 1/2 cup sugar
- 3 tablespoons water
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
*Double the recipe and use the extra half as a Hot Caramel Sauce topping.
for the caramel :
- Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
- Once sugar has dissolved increase heat to high.
- At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
- After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color.
- Take the pan off the flame and whisk in heavy cream and butter. The mixture will bubble. But keep whisking until the bubble stop.
- Set aside to cool.
for the ice cream:
- On a cutting board, roughly chop about 2 cups of Nilla Wafers. Set aside.
- In a food processor, pulse Nilla Wafer cookies until they resemble fine crumbs.
- In a medium bowl, mix condensed milk, vanilla extract and Nilla Wafer crumbs.
- In a stand mixer with a whisk attachment, beat heavy cream on high speed until stiff peaks form.
- Fold whipped cream into condensed milk mixture.
- Once the whipped cream is fully incorporated, stir in roughly chopped Nilla's.
- Line a 4 1/2 x 8/12 inch loaf pan with parchment.
- Pour 1/3 of the ice cream mixture into loaf pan and drizzle about 1/3 of the caramel over the ice cream mixture.
- Repeat two more times ending with the caramel on top.
- Place loaf pan into the freezer overnight, or until firm.