Bourbon Butterscotch Ice Cream Recipes

BOURBON BUTTERSCOTCH ICE CREAM

Steps:

• Melt the butter in a saucepan over medium high heat. Add the brown sugar, stirring to combine and bring to a simmer.
• Add the cream and milk to the saucepan and bring to a simmer. When you initially add the cold milk and cream the brown sugar will harden but will melt as the liquid warms up. Stir to make sure the brown sugar is fully incorporated. Remove from heat
• Whisk together egg yolks and vanilla. Add a generous ladle of the warm cream mixture whisking briskly to combine. Add this mixture back into the saucepan whisking constantly so that the eggs don't curdle. Place the pan back on medium heat and cook until the mixture has thickened and coats the back of a spoon. Remove the pan from heat and stir in salt and bourbon (if using).
• Pour the ice cream base into a large container and cover. Place this in the refrigerator and allow to chill for at least 4 hours or overnight.
• Add the ice cream base to your ice cream machine and churn following manufacturer's instructions.
• After the ice cream has churned transfer to a freezer safe container and freeze for at least 2 hours before serving.

VANILLA ICE CREAM WITH BOURBON BUTTERSCOTCH SAUCE

Steps:

• Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes.
• Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving.
• Serve the butterscotch over good vanilla ice cream.

BUTTERSCOTCH BOURBON ICE CREAM

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.

BOURBON BUTTERSCOTCH ICE CREAM

Steps:

• Prepare the bourbon butterscotch. Place the butter in a medium heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer the sauce to a bowl and put it in the refrigerator to cool below 100°F, or body temperature.
• Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. Boil the milk and glucose. Put the milk and glucose in a medium heavy-bottomed saucepan, and place it over medium high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
• Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
• Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
• Mix the butterscotch into the custard and strain. When the custard is cool to the touch (50°F or below), remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (Straining is optional, but will help ensure the smoothest ice cream possible.)
• Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
• Churn. Place the custard base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
• Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.

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.