admin
Bourbon Butterscotch Swirl Ice Cream
This homemade ice cream might take some time and effort but it's well-worth it! You will need an ice cream maker or churner for this recipe
Ingredients
Ice Cream
- 1/2 cup tightly packed brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 2 cups thickened cream divided
- 1 tsp vanilla
- 4 egg yolks
- 1 cup milk
- 1/2 flat tbsp glucose syrup
Bourbon Butterscotch
- 1/2 cup tightly packed brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 cup thickened cream
- 1 tsp vanilla
- 1 tsp bourbon
- 1 tsp fresh squeezed lemon juice
Instructions
- Add the brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts
- Heat the mixture for 5 minutes without stirring before removing from heat and adding both the vanilla and stirring well. Cool in the fridge while the rest of the ice cream base is made
- Add the remaining one and a half cups of cream and milk to a separate small pot on the stove. Gently heat until just warm and do not overheat or boil
- Separate the egg yolks and beat them before slowly adding the milk and cream to mix in well
- Transfer the egg mix to the top of a double boiler. Add the glucose syrup and stir well. Cook on medium low, stirring frequently for about 5-10 minutes or until mix thickens and coats the back of a spoon. Do not over heat or the eggs will scramble
- Remove from heat and cool. Strain into the butterscotch and mix well. Transfer to a heatproof container and chill in the fridge for at least 4 hours
- For the bourbon butterscotch, add brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts
- Heat mixture for 5 minutes without stirring before removing from heat. Then add the vanilla, lemon juice and bourbon and stir well. Allow the mixture to cool until ready to churn ice cream
- Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about 10 minutes before churning, otherwise take the churning bowl out of the freezer right before churning
- Churn the ice cream and layer it into the container, drizzling with bourbon swirl as you go. Cover and freeze for at least 4 hours before serving
Notes
The time listed is for cooking and churning time. Does not include cooling (10 minutes), chilling (4 hours) or freezing time (4 hours)
