Bourbon-Butterscotch Ice Cream

Name: Bourbon-Butterscotch Ice Cream
Total time: PT0D0H0M
Yield: makes about 1 1/2 quarts
Ingredients: 1 ⁄ 3 cup sugar; 6 egg yolks; 2 cups milk; 2 cups heavy cream; 3 tbsp. bourbon; 1 tbsp. vanilla extract; 4 tbsp. unsalted butter; 1 tbsp. light corn syrup; 1 ⁄ 3 cup granulated sugar; 2 tbsp. light brown sugar; 3 tbsp. heavy cream; 1 tsp. bourbon; 1 ⁄ 2 tsp. vanilla extract; 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 2 tsp. fresh lemon juice

Serves
makes about 1 1/2 quarts

LAURA SANT

This grown-up frozen treat pairs bourbon-laced custard with pockets of dense butterscotch.

Ingredients

For the Ice Cream

¹⁄₃ cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
3 tbsp. bourbon
1 tbsp. vanilla extract

For the Butterscotch Sauce

4 tbsp. unsalted butter
1 tbsp. light corn syrup
¹⁄₃ cup granulated sugar
2 tbsp. light brown sugar
3 tbsp. heavy cream
1 tsp. bourbon
¹⁄₂ tsp. vanilla extract
¹⁄₄ tsp. kosher salt
¹⁄₂ tsp. fresh lemon juice

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Instructions

Step 1

Make the ice cream: Whisk sugar and yolks in a 4-qt. saucepan until smooth. Add milk and cream and stir until smooth. Place over medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in bourbon and vanilla; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.

Step 2

Make the butterscotch sauce: Heat butter, corn syrup, and 1⁄4 cup water in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter has melted, 1-2 minutes. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, about 5 minutes. Remove from heat; carefully add heavy cream, bourbon, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.

Step 3

Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Alternate layers of ice cream and butterscotch sauce in a storage container. Freeze until set, at least 4 hours.