BUTTERSCOTCH BOURBON ICE CREAM

Butterscotch Bourbon Ice Cream image

Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 7

Ingredients

1 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks
1 tablespoon bourbon
1/4 teaspoon flaky sea salt (such as Maldon)

Steps:

In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 19 grams