Mar 01, 2014
Salted Caramel Bourbon Ice Cream
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 tsp. course sea salt (add more salt for
an extra salty caramel)
12 tsp. pure vanilla extract
1 cup milk (low fat or whole)
5 egg yolks
1/4 cup bourbon ( Myer’s Distillery!)
H eat 1 cup sugar in a dry skillet over medium heat, stirring with a fork to heat the sugar evenly, until
it starts to melt. Then stop stirring and cook by swirling the skillet occasionally so the sugar melts evenly until it
is dark amber. Caution: the sugar will turn from dark amber to burnt very quickly so keep an eye on it!
A dd 1 1/4 cups cream to the sugar and cook, whisking until all of the caramel chunks have dissolved.
Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, warm the milk, remaining 1 cup cream, and remaining 1/4 sugar in a heavy saucepan,
stirring occasionally. Lightly whisk egg yolks in a medium bowl, then slowly add the hot milk mixture to the yolks, whisking
constantly (slowly so you don't scramble the eggs.) Pour the custard back into the saucepan you used
to warm the milk and cook over medium heat, stirring constantly with a wooden spoon. Cook until the custard coats back of spoon. Pour the custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel. Chill custard in the fridge, stirring occasionally,
until it's very cold, 3-6 hours. Mix bourbon into chilled custard. Freeze custard in ice cream maker, then transfer
to an airtight container and put in freezer to firm up.Serve with Cayuga Ridge Estate's Peach Essence over ice cream or in a glass! Enjoy!!