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Bourbon Ice Cream with Salted Caramel Sauce

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Level: Intermediate

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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.

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