So, now that Labor Day is over… can we crack open that can of pumpkin for baking? How about apple crisp? Can we make that now? These are the questions I found myself asking this weekend. Every year at this time I so yearn to fast forward straight to full out fall flavors- pumpkin, cinnamon, caramel, apple, oh my. However, I truly believe that before fall baking commences, I need to feel at least a little chill in the air. It’s hard to wait for fall.
While wrestling with this inner struggle of mine, this weekend I decided to go for it. I am holding off on fall baking for a little longer, but I did indulge in decadent fall flavors by incorporating them in everyone’s favorite cool treat- ice cream!!!
This recipe is not a joke. It’s so good. The ice cream freezes overnight, but should still be soft enough to easily scoop the next day. Enjoy.
Bourbon Ice Cream with Salted Caramel Sauce
Caramel Sauce From:Caramel Budino with Salted Caramel Sauce
Ice Cream Adapted From: Brown Sugar-Bourbon Ice Cream by Bon Appetit and Vanilla Ice Cream by Alton Brown
Prep Time: 30 min. Cook Time: 12 hours
For the Bourbon Ice Cream:
2 cups heavy whipping cream
2 cups whole milk
6 egg yolks
½ cup brown sugar
½ cup white sugar
¼ teaspoon kosher salt
¼ cup bourbon
1 tablespoon vanilla
For the Salted Caramel Sauce:
½ cup heavy cream
½ cup milk
1 tablespoon vanilla
½ cup sugar
2 tablespoons light corn syrup
2 tablespoons water
½ stick butter cubed
3 pinches of kosher salt
In a medium saucepan over medium high heat, bring heavy cream and milk to a simmer (do not boil). Remove from heat and cool to room temperature.
In a large bowl, whisk egg yolks until light in color and texture. Whisk in both sugars and salt to the yolks. Slowly stir in ¼ cup of the cream to eggs to temper the mixture. Stir in the remaining cream and return this mixture back to the saucepan.
Cook over low heat stirring occasionally until mixture thickens, about 12 minutes. Pour custard into a container and let sit at room temperature for 30 minutes. Stir in the bourbon and vanilla and cover with plastic wrap. Chill in refrigerator for 3 hours, stirring occasionally.
While the ice cream is chilling, prepare the salted caramel sauce.
In a medium bowl, combine the heavy cream, milk, and vanilla. Set aside. In a medium heavy saucepan, whisk together the sugar, corn syrup, and water together over medium heat until sugar dissolves.
Increase heat to medium-high and bring to a boil. Continue to boil sugar mixture stirring frequently and swirling pan until it becomes a dark amber color, about 6 minutes.
Remove from heat and slowly whisk in the cream and milk mixture. Cook this mixture over medium high heat, whisking frequently, until thick, about 10 minutes. Remove from heat and stir in butter and salt. Set aside to cool. Now, it’s time to make that ice cream!
Remove custard from the refrigerator and pour slowly into a rotating ice cream maker. Churn for about 30 minutes or until a frozen yogurt texture forms. Transfer ice cream to a container and freeze for 3 hours. After 3 hours, remove from freezer and stir in ½ of the salted caramel sauce. Return ice cream to freezer and freeze overnight.
Store caramel in an airtight container in refrigerator overnight.
Allow caramel sauce to come to room temperature before drizzling over the bourbon ice cream.