Bourbon Butterscotch Ice Cream
With an intense caramel flavor this bourbon butterscotch ice cream is sure to become your new favorite flavor. Discover the best recipe for butterscotch ice cream.
Equipment
- ice cream machine
Ingredients
- 2 tbsp unsalted butter
- 1 cup dark brown sugar
- 1.5 cup heavy cream
- 2 cups whole milk
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp bourbon optional
- 1 tsp sea salt
Instructions
- 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.
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