This recipe only requires two steps – but it's 'delicious'.
Ingredients
"I whipped this up (literally) when I was looking to use up half a can of dulce de leche and some whipping cream," chef Tim Anderson says.
"I have never rushed to write down a recipe so quickly. It’s DELICIOUS."
No-churn soy sauce caramel ice cream
Ingredients:
(Makes about 600ml)
300ml whipping cream
200g dulce de leche (milk caramel)
2tbsp icing sugar
1tbsp vanilla bean paste
1–2tbsp soy sauce (to taste)
Method
1. Combine everything in a large mixing bowl and use an electric whisk to whip the mixture until it is thick and airy, and holds soft peaks.
Note: start with a little soy sauce and taste halfway through whipping, then add a little more if you want it saltier.
2. Transfer to a container and freeze until set.
JapanEasy Kitchen by Tim Anderson is published in hardback by Quadrille. Photography by Patricia Niven. Available now.
