BOURBON SALTED CARAMEL ICE CREAM
1 pint (2 cups) heavy cream
1 (14 oz.) Sweetened Condensed Milk
1/2 cup caramel sauce, homemade or store bought
1 teaspoon sea salt, or to taste
3 Tablespoons bourbon whiskey
- Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Fold in whipped cream with a rubber spatula.
- Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.