Bourbon Vanilla Ice Cream
Makes 1 1/2 pints; Serves 6
- 1 CUP BOURBON
- 1/2 CUP bourbon barrel foods’ bourbon smoked SUGAR
- 1/4 TEASPOON Bourbon barrel foods’ bourbon smoked sea salt
- 1 TEASPOON bourbon barrel foods’ bourbon barrel aged vanilla
- 2 CUPS HEAVY CREAM
- 4 LARGE EGG YOLKS
- 1 CUP WHOLE MILK
1. 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.
2. Add vanilla and cream, and heat over medium heat until a candy thermometer reads 150 degrees F, 2 to 3 minutes.
3. 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.
4. 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.)
5. 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)
- 1 CUP BOURBON BARREL FOODS’ BOURBON SMOKED SUGAR
- 1/4 CUP WATER
- 2 TABLESPOONS LIGHT CORN SYRUP
- 3/4 CUP HEAVY CREAM
- 4 TABLESPOONS BUTTER
- 1 TEASPOON BOURBON BARREL FOODS’ BOURBON SMOKED SEA SALT
- 1/4 CUP BOURBON
1. In a small saucepan, combine the sugar, water and corn syrup. Bring to a low boil.
2. 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.
3. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter. Stir over low heat until mixture is smooth.
4. Stir in salt and bourbon, and whisk again. Remove from heat and allow to cool before using.