By Mid-August. The deep heat. The smoker on overnight rotation. The cookbook recipe development entering its hardest phase — the photography session is scheduled for early November and we need every recipe finalized by mid-October. Lily and James have been at the restaurant by 5 AM most days for prep, then at my house from 1-5 PM for testing, then back at the restaurant for service from 5-11 PM. They are exhausted. They are also more in their craft than they have ever been. James said, "Bobby, this is the best year of my career." I said, "Don't peak yet. You have forty more years." He laughed. He has thirty-two more years if his career runs the same length as Mai's. Probably more.
Made cá kho tộ Sunday with a slight technical adjustment — used coconut water instead of plain water for the braising liquid, the way the Mekong Delta cooks did it. The dish came out a degree richer, slightly sweeter at the back, more aromatic. Mai tasted it. She said, "From the trip." I said, "Yes." She said, "Better." Mai is documenting my improvement in real time. She does not say "better" lightly.
Smokey had a stretch of bad sleep this week — woke me up Tuesday and Thursday at 3 AM scratching at the back door. I let him out. He didn't do anything. He came back inside. I do not know what he saw or heard. I do know that a dog who suddenly wants to be outside at 3 AM is a dog who senses something. The neighborhood has been quiet. No reports from Mr. Washington. Probably a possum or a stray cat. But Smokey is on alert. Dogs know things people don't. I trust the dog.
After a week of 5 AM prep sessions, back-to-back doubles, and Smokey dragging me out of bed at 3 AM for reasons only he understands, I needed something that asked nothing of me technically — something cold and unapologetically generous. Mid-August heat, the cookbook bearing down, Lily and James pouring every last bit of themselves into this project: I figured the least I could do was show up with something worth eating that wasn’t also a test. This no-churn ice cream has become my answer to the longest stretches — the bourbon rounds out the caramel, the Nutter Butters give it that comfort-food crunch, and you don’t need anything special in your kitchen to pull it off.
No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
Prep Time: 20 minutes | Freeze Time: 6 hours | Total Time: 6 hours 20 minutes | Servings: 10
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup salted caramel sauce, plus extra for swirling
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon flaky sea salt, divided
- 14 Nutter Butter cookies, roughly crushed into chunks
- 1/2 cup semisweet chocolate chunks
Instructions
- Whip the cream. In a large chilled bowl, beat the heavy whipping cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3—4 minutes. Do not overbeat.
- Make the base. In a separate bowl, whisk together the sweetened condensed milk, salted caramel sauce, bourbon, vanilla extract, and 1/2 teaspoon of the sea salt until fully combined.
- Fold together. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula, working in large sweeping motions until just combined and no white streaks remain. Take care not to deflate the cream.
- Add mix-ins. Fold in the crushed Nutter Butter pieces and chocolate chunks, distributing evenly throughout the batter.
- Layer and swirl. Pour half the mixture into a 9x5-inch loaf pan or a 2-quart freezer-safe container. Drizzle a generous spoonful of caramel sauce over the surface. Add the remaining ice cream mixture on top, then drizzle with more caramel and drag a butter knife through once or twice to create a loose swirl. Sprinkle the remaining 1/4 teaspoon flaky sea salt over the top.
- Freeze. Cover tightly with plastic wrap pressed directly against the surface, then cover with the lid or foil. Freeze for a minimum of 6 hours, preferably overnight, until completely firm.
- Serve. Remove from the freezer 5 minutes before scooping to soften slightly. Serve in bowls or cones with an extra drizzle of caramel if desired.
Nutrition (per serving)
Calories: 415 | Protein: 5g | Fat: 23g | Carbs: 50g | Fiber: 1g | Sodium: 270mg