The Pioneer Woman Tasty Kitchen
Profile Photo

Bourbon Ice Cream with Salted Caramel Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A cool sweet treat that features bold fall flavors.

Ingredients

  • FOR THE BOURBON ICE CREAM:
  • 2 cups Heavy Whipping Cream
  • 2 cups Whole Milk
  • 6 whole Egg Yolks
  • ½ cups Brown Sugar
  • ½ cups White Sugar
  • ¼ teaspoons Kosher Salt
  • ¼ cups Bourbon
  • 1 Tablespoon Vanilla
  • FOR THE SALTED CARAMEL SAUCE:
  • ½ cups Heavy Cream
  • ½ cups Milk
  • 1 Tablespoon Vanilla
  • ½ cups Sugar
  • 2 Tablespoons Light Corn Syrup
  • 2 Tablespoons Water
  • ½ sticks Butter, Cubed
  • 3 pinches Kosher Salt

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Caramel Marshmallow Rice Krispie Pops
Profile Photo by Laura @ My Friend's Bakery in Desserts
A simple, gluten-free, nut-free caramel-covered marshmallow treat just in time for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 34 Level: Easy


Tropical Paleo Lemon Bars
Profile Photo by Taylor Kiser in Desserts
These tropical paleo lemon bars use lime juice and macadamia nuts...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


No-Bake Peach Cheesecake Bites
Profile Photo by HappyFoods Tube in Desserts
No-bake peach cheesecake bites with digestive biscuit crust are delicious sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Date, Almond and Coconut Bites
Profile Photo by Debbie Gibson in Desserts
So tasty, really healthy, and only 5 ingredients.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Pineapple Blueberry Dump Cake
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
This pineapple blueberry dump cake could not be easier or more...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy