Easy No-Churn Vanilla Ice Cream with Sea Salt Caramel Swi...

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon pure vanilla extract
• 1 cup granulated sugar (for caramel)
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream (for caramel)
• 1 teaspoon fine sea salt

Instructions

1. In a large mixing bowl (4-quart), whip 2 cups of heavy whipping cream to soft peaks using a hand mixer on medium speed, about 3-5 minutes.
2. In a separate medium bowl (2-quart), combine the sweetened condensed milk and 1 tablespoon of vanilla extract, stirring until well mixed.
3. Gently fold the sweetened condensed milk mixture into the whipped cream until combined, using a spatula to maintain the light texture.
4. Prepare the sea salt caramel: In a medium saucepan (2-quart), combine 1 cup of granulated sugar over medium heat. Stir constantly until the sugar melts into a deep amber liquid, about 8-10 minutes.
5. Remove from heat and carefully add 6 tablespoons of unsalted butter, whisking until melted. Slowly pour in 1/2 cup of heavy cream while stirring, and add 1 teaspoon of fine sea salt. Let cool for about 10-15 minutes until slightly thickened.
6. In a freezer-safe container (2-quart), layer half of the ice cream mixture, followed by half of the cooled caramel. Use a knife to swirl the caramel into the ice cream. Repeat with the remaining ice cream and caramel.
7. Cover the container and freeze for at least 4 hours or until firm.