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.
About 1 1/2 pints
Preparation
- In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
- 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.
- 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).
- 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.
- 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.
Dining and Cooking