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A cool sweet treat that features bold fall flavors.
For the ice cream:
In a medium saucepan over medium high heat, bring heavy cream and milk to a simmer (do not boil). Remove from heat and cool until warm.
In a large bowl, whisk egg yolks until light in color and texture. Whisk in both sugars and salt. Slowly stir ¼ cup of the cream mixture to eggs to temper it. Stir in the remaining cream and return this mixture back into the saucepan.
Cook over low heat stirring occasionally until mixture thickens, about 12 minutes. Pour custard into a container and let sit at room temperature for 30 minutes. Stir in the bourbon and vanilla and cover with plastic wrap. Chill in refrigerator for 3 hours, stirring occasionally.
While the ice cream is chilling, prepare the salted caramel sauce.
In a medium bowl, combine the heavy cream, milk and vanilla. Set aside.
In a medium sized heavy saucepan, whisk together the sugar, corn syrup and water over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil. Continue to boil sugar mixture stirring frequently and swirling pan until it becomes a dark amber color, about 6 minutes.
Remove from heat and slowly whisk in the cream and milk mixture. Cook this mixture over medium high heat, whisking frequently, until thick. This will take about 10 minutes. Remove from heat and stir in butter and salt. Set aside to cool. Now, it’s time to make that ice cream!
Remove custard from the refrigerator and pour slowly into a rotating ice cream maker. Churn for about 30 minutes or until a frozen yogurt texture forms. Transfer ice cream to a container and freeze for 3 hours. After 3 hours, remove from freezer and stir in ½ of the salted caramel sauce. Return ice cream to freezer and freeze overnight.
Store caramel in an airtight container in refrigerator overnight.
Allow caramel sauce to come to room temperature before drizzling over the bourbon ice cream.
Caramel sauce recipe adapted from: Caramel Budino with Salted Caramel Sauce; ice cream recipe adapted From: Brown Sugar-Bourbon Ice Cream by Bon Appetit and Vanilla Ice Cream by Alton Brown.
Yields 1 1/2 quarts.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!