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.

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.
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.
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.