Butterscotch Bourbon Ice Cream

Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.

Ingredients

• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• ⅛ teaspoon fine sea salt
• 6 large egg yolks
• 1 tablespoon bourbon
• ¼ teaspoon flaky sea salt (such as Maldon)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    732 calories; 52 grams fat; 30 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 56 grams sugars; 8 grams protein; 445 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

1. In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
2. Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
4. Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
5. Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.