From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
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
- 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.
Kitchen note
Let the caramel cool fully before folding it into the whipped cream. Adding it warm will deflate the cream and leave you with an icy, dense texture instead of a light one.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.