*Original recipe by Nigella Lawson

Yields 1 litre

Ingredients

• 1⅓ cups dulce de leche
• 1¼ cups whipping cream
• 1 – 2 teaspoons soft sea salt flakes, to taste
• 2 Tablespoons bourbon
• pecan nuts (optional) for serving

Method

1. Before starting make sure that you’ve chilled your bowl, whisks and cream for at least 2 hours in the fridge
2. In the bowl of a stand mixer, or using an electric whisk, whip the cream until it’s at soft peak stage
3. Add in the dulce de leche, 1 teaspoon of salt and the bourbon. Fold gently together so as not to deflate. Taste and add additional salt to your liking
4. Once fully combined, decant into plastic tub(s), cover the surface with cling wrap and freeze for 8 hours or overnight
5. Serve sprinkled with additional toasted chopped pecans, if using