Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch Sauce

While Alex and I usually top our vanilla ice cream with a simple drizzle of olive oil and flaky sea salt, we might have to start rotating with Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch Sauce from Korean American! The ice cream base is essentially sweetened frozen whipped cream: heavy cream, sugar, salt, and the seeds of a vanilla bean. No eggs, condensed milk, or ice cream maker needed. But the coffee-spiked butterscotch sauce is what makes the recipe. Dark brown sugar, cream, butter, and instant coffee cook into a pourable sauce that is buttery and caramel-like, with just enough bitterness to keep everything from becoming one-note. I’d happily make the whole thing again, but you could always make the sauce, buy a good vanilla ice cream, and no one will be the wiser. Book: Korean American, page 261Rating: 5/5 How Easy Is That – Skill Level: EasyStore-Bought Is Fine: vanilla ice cream Recipe not online. The post Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch…