1/4-1/2tspcoarse Kosher salt(if using table salt, use half the amount)
1tspground cinnamon
¼tspfreshly grated nutmeg
2cupscold heavy whipping cream
½cuptoffee bits
Instructions
In a bowl, whisk together the apple butter, apple cider concentrate, sweetened condensed milk, vanilla extract, bourbon, salt, cinnamon and nutmeg.
In a separate bowl, use an electric mixer to whip the cream into soft, fluffy peaks. Fold the whipped cream and the toffee into the apple butter mixture until combined.
Transfer the ice cream into lidded ice cream containers, and freeze until firm enough to scoop, at least 8 hours.
Keyword Apple Butter, Ice Cream, No Churn Ice Cream