Whiskey Ice Cream with Salted Caramel
Ingredients
The ice cream base
-
2
cups
heavy cream
-
¾
cup
2% milk or whole milk
-
¼
cup
granulated sugar
-
⅛
teaspoon
kosher salt
-
5
large
egg yolks
-
¼
cup
Irish whiskey
-
2
tablespoons
Irish whiskey (extra)
-
1
tablespoon
pure vanilla extract
The salted caramel
-
6
tablespoons
salted caramel sauce
-
to taste
additional salted caramel sauce for serving
The topping
-
to taste
toasted chopped pecans
Instructions
- Warm the cream, milk, sugar, and salt in a saucepan until steaming.
- Whisk the egg yolks in a bowl, then gradually add half of the warm milk mixture to temper the yolks.
- Return the egg mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in the whiskey and vanilla extract.
- Strain the custard into a container and chill for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Layer the churned ice cream in a container with salted caramel sauce, swirling as you go.
- Freeze for at least 4 hours or overnight until firm.
- Serve scoops topped with additional caramel and pecans.
Nutrition Facts (estimated)
Servings
4
Calories
671
Total fat
51g
Total carbohydrates
39g
Total protein
8g
Sodium
20mg
Cholesterol
397mg
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