Tim Anderson’s no-churn soy sauce caramel ice cream recipe

“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, priced £26. Photography by Patricia Niven. Available now.