Best Spicy Caramel Ice Cream With Bourbon Maple Sauce Recipes

4-INGREDIENT BOURBON CARAMEL SAUCE

Steps:

• Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
• Turn off burner and remove from heat and slowly add cream while stirring.
• Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
• Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.

MAPLE SPICE ICE CREAM

Steps:

• Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
• Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
• While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
• Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
• Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Once frozen, mix in walnut brittle and serve.
• Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

BOURBON ICE CREAM SAUCE

Steps:

• Place ice cream in refrigerator the day before the party.
• At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

BOURBON ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

SPICY CARAMEL ICE CREAM WITH BOURBON MAPLE SAUCE

Steps:

• In a large stockpot, heat the cream to 160°, being careful not to boil. While cream heats, in a large bowl whisk your egg yolks and sugar together until smooth. Add a 1/2 cup of the heated cream, while constantly whisking. Continue adding the cream in small increments while whisking until the mixture is smooth and tempered. Run through a fine mesh strainer or chinois to catch any shells or cooked egg pieces. Cool down mixture quickly in an ice bath, and refrigerate for up to 4 days. Ice cream turns out better if this is refrigerated overnight. Over a double boiler, combine the dulce de leche and nutmeg, whisking until the caramel has liquified and is very smooth and without lumps. Slowly whisk in the ice cream base until the mixture is even in color with no caramel chunks. Run the mixture through a strainer and chill before preparing according to your ice cream maker. While ice cream mixes, combine the bourbon and maple syrup in a small saucepan, and bring to a slow boil. Simmer for 2 minutes. In a small bowl, combine the corn starch and water, and mix with a spatula to make a slurry. While bourbon and syrup continue to simmer, slowly drizzle the slurry into the saucepan, while constantly whisking. Turn heat back up and allow mixture to slowly boil until it will coat the back of a spoon. Cool in an ice bath before refrigerating. If mixture ends up runny, make more corn starch/water mixture and boil it into the sauce again. Lightly drizzle sauce over the caramel ice cream for a perfectly spicy and balanced dessert.