Salted Caramel Ice Cream Separated

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Nigella's No-Churn Salted Caramel Bourbon Ice Cream can be made with brandy instead of bourbon and in this form is particularly good with Christmas pudding, mince pies and other wintery desserts. It is easy to make as the ingredients are whisked together in a bowl before freezing.

If the mixture has separated then it is most likely that the mixture has been whisked for too long and the cream has started to curdle. The mixture should only be whisked until thickened or at ribbon stage (when you lift the beaters the mixture drops off in a thick ribbon) before tasting and adding extra salt if necessary. It will not reach soft peak stage so don't try to whisk it that far and it is better to slightly under-whisk the mixture if you are not sure. It is particularly easy to over-whisk cream if you use a free-standing mixer, as they are very powerful and the mixture can go too far in a matter of seconds. You may be able to rescue the mixture by slowly and carefully whisking in 3-4 tablespoons of extra cream by hand, but it depends how badly the mixture has split.