Author Notes
Using Nigella Lawson’s incredible no-churn ice cream recipe makes for an incredibly easy dessert. A foreground flavor of cinnamon is mellowed out by a glug of strong coffee, resulting in an intriguing "can’t-quite-figure-it-out" flavor. While Nigella’s recipe is brilliant, I was always left wondering what to do with the remaining sweetened condensed milk. Turns out that when you boil it down with butter, brown sugar, and a pinch of salt, it caramelizes and thickens. The best part is that if you thin this caramel out with a bit of water (or even milk or cream), it is the perfect accompaniment to the ice cream—total serendipity. —Izy Hossack
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Ingredients
- For the ice cream:
-
1 1/4 cups
heavy cream
-
1/4 cup
strong, brewed coffee, cooled
-
1/2 teaspoon
ground cinnamon
-
one
14-ounce can sweetened condensed milk
- For the caramel sauce:
-
1/2 cup
water, divided
-
1/4 cup
dark brown sugar
-
2 tablespoons
unsalted butter
-
1 pinch
of sea salt
Directions
-
For the ice cream: Pour the heavy cream, coffee, and cinnamon into a bowl. Add 2/3 cup (160 milliliters) of the sweetened condensed milk and whisk this mixture together until billowy and thick.
-
Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.
-
For the caramel sauce: Place the remaining sweetened condensed milk into a pot along with1/4 cup of water, the brown sugar, butter, and salt.
-
Heat over a medium-low flame, stirring constantly until well mixed. Continue to cook the mixture over a low flame for 30 minutes, stirring every 10 minutes, until the mixture is a light caramel color and thick.
-
Mix in the remaining water gradually to thin out the caramel. Pour into a heat-proof jar and set aside to cool.
-
Once the ice cream has chilled, serve it with the caramel sauce.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com
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