Public recipe with member extras
Camel Milk Salted Caramel No-Churn Ice Cream
A rich, deeply caramelized no-churn ice cream where camel milk's natural salinity enhances the caramel without needing excess added salt.
Frozen Treats · Indulgent Scoops · Dinner Party Desserts
What you need
Ingredients
- 1 cup Camel Milk
- 1 cup Heavy Whipping Cream
- 3/4 cup Granulated Sugar
- 2 tbsp Water
- 2 tbsp Unsalted Butter
- Flaky Sea Salt, to taste
Method
Instructions
- Combine the sugar and water in a saucepan over medium heat. Swirl occasionally until it turns a deep amber caramel, about 6-8 minutes.
- Remove from heat and carefully whisk in the butter until melted, then slowly whisk in the camel milk. The mixture will bubble vigorously; whisk until smooth.
- Let the caramel-camel milk mixture cool completely to room temperature.
- Whip the heavy cream to firm peaks, then gently fold in the cooled caramel mixture until fully incorporated.
- Transfer to a loaf pan, swirl in a pinch of flaky sea salt, cover, and freeze for at least 6 hours before scooping.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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