Bourbon Brown Sugar Ice Cream
The brown sugar gives the Bourbon Brown Sugar Ice Cream a complex caramel flavor while the bourbon rounds it off by adding smoky caramel and vanilla notes.
Servings: quart
Ingredients
- 2 cups (480 ml) heavy cream
- 1 1/2 cups (360 ml) whole milk
- 3/4 cup (150 gr) brown sugar
- 1/4 tsp salt
- 5 egg yolks
- 3 tbsp granulated sguar
- 1/2 tsp vanilla extract
- 4 tbsp (60 ml) bourbon
Instructions
- In a medium saucepan, stir heavy cream, milk, brown sugar, and salt over medium heat until it starts to simmer. Remove from heat.
- In a medium bowl, whisk the egg yolks and granulated sugar until smooth and pale yellow color.
- While whisking egg yolk mixture constantly, gradually add hot cream mixture. Return to saucepan to low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot until the base is thick enough to coat the back of a spoon. Remove from heat. (Do not let the mixture boil or you will end up with egg curdles)
- Let the mixture cool completely. Add vanilla extract and bourbon.
- Cover the mixture and refrigerate for at least 4 hours or up to overnight.
- Process the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer container. Freeze for least 4 hours before serving.
Nutrition
Serving: 1quart | Calories: 3077kcal | Carbohydrates: 235g | Protein: 40g | Fat: 210g | Saturated Fat: 127g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 57g | Cholesterol: 1562mg | Sodium: 952mg | Potassium: 1341mg | Sugar: 232g | Vitamin A: 8997IU | Vitamin C: 3mg | Calcium: 1031mg | Iron: 4mg
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