Ingredients:
1 cup Bourbon1/2 cup Bourbon Smoked Sugar
1/4 t Bourbon Smoked Sea Salt
2 cups heavy cream
4 large egg yolks 1 cup whole milk
Pour the bourbon into a saucepan, and bring it to a boil over medium-high heat. Add the sugar and salt. Stir until the sugar dissolves, about 2 minutes. Reduce heat to medium, and continue to boil until liquid is reduced by one fourth, about 6 minutes. Add vanilla and cream, and heat over medium heat until a candy thermometer reads 150 degrees F, 2 to 3 minutes. In a large bowl, beat the egg yolks, and pour the bourbon cream into the eggs in a thin stream, whisking until the liquids are combined. Return the mixture to the pan, and heat over medium heat, stirring, until the candy thermometer reaches 175 degrees F, 3 to 4 minutes. Add milk. Transfer the ice cream base to a container with a lid, and refrigerate for 4 hours or overnight. Pour the chilled bourbon custard into an ice cream maker, and churn according to the manufacturer's instructions. Transfer the ice cream to a container with a tight-fitting lid, and cover the surface of the ice cream with plastic wrap. Put the lid on the container, and freeze until the ice cream has hardened, at least 2 hours. (It will keep for up to 1 month, but usually is eaten within 1 minute!)
Remove the ice cream from the freezer 10 minutes before serving.
Salted Bourbon-Caramel Sauce
- Adapted from a recipe by John Currence, published in the NYT (June 14, 2010)
Ingredients
1 cup Bourbon Barrel Foods Bourbon Smoked Sugar
1/4 cup water
2 T light corn syrup
3/4 cup heavy cream
4 T butter
1 t Bourbon Barrel Foods' Bourbon Barrel Foods Bourbon Smoked Salt
1/4 cup Woodford Reserve Bourbon
Cooking Instructions
In a small saucepan, combine the sugar, water and corn syrup. Bring to a low boil. Gently swirl the mixture in a circular motion (do not stir), and allow it to boil down until it is a deep amber color, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter. Stir over low heat until mixture is smooth. Stir in salt and bourbon, and whisk again. Remove from heat and allow to cool before using.
Buttercrunch Toffee
1 cup pecans
1 T water
4 T butter, cut into small chunks
1/2 Bourbon Smoked Sugar
2 T packed light brown sugar
1/8 t baking soda
1/2 t Bourbon Vanilla Extract
1/2 c chocolate chips
To Prep the Pecans: Spread the pecans on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely. Set aside half of the chopped pecans. Place the other half on an ungreased baking sheet, and gather the pecans into an 8-inch circle. Set aside. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don't over stir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined. Pour the mixture onto your circle of pecans. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee. Scatter the remaining half of your pecans over the chocolate. Let the toffee cool completely.
Adapted from David Lebovit's "The Perfect Scoop"
