This ice cream is a little embarrassing to admit.
I may have sampled my way through every spoon in the utensil drawer while making it. Not proud of that, but true — I kept sneaking spoonfuls until I realized every single spoon was in the dishwasher. The small teaspoons, the larger spoons, every single one from my doubled-up drawer. The spoons were gone, my willpower was frozen, and my kitchen looked like a crime scene of dessert temptation.
All those little tastes don’t exactly add up to a calorie-free experiment, but I like to believe some of it was burned off walking from the drawer to the fridge. The best part: I was home alone the whole week, so the entire tasting marathon was on me. No one else to blame, no witnesses — just me and a very generous bowl of ice cream.
This ice cream is seriously something else. It’s ultra-soft, creamy and gelato-like, with a texture that makes you want to curl up on a big scoop and take a nap. I’ve wanted to make burnt caramel ice cream for years after trying it at American Spoon during past summers. Combine that craving with a Jeni’s-inspired technique obsession, and it became inevitable: burnt caramel ice cream, with bourbon. The result feels downright right.
Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee
Pin Recipe
Leave a Review »
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 tablespoons cornstarch
- 1/2 cup your favorite bourbon
- 1 1/4 cups heavy cream
- 2 tablespoons light corn syrup
- 4 tablespoons mascarpone cheese, softened
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 3/4 cup milk chocolate toffee pieces, like Heath chips or chopped Heath bar
Instructions
-
Measure the milk. Combine 2 tablespoons of the milk with the cornstarch in a small bowl, whisking until smooth to make a slurry. Add the bourbon to the remaining milk and set aside.
-
Measure the heavy cream and stir in the light corn syrup. In a large bowl, whisk the mascarpone with the salt until smooth and set it ready to receive the warm base.
-
Make the burnt caramel using a dry-burn technique: heat a large saucepan over medium and spread the sugar in an even layer to cover the bottom. Watch the sugar constantly as it melts, using a heatproof spatula to push melted edges toward the center until only a bit of white sugar remains. Stir as it melts and watch closely. When the sugar turns a dark amber and the edges are bubbly and smoky, remove from heat. Carefully add a few tablespoons of the cream/corn syrup mixture — it will spit — and whisk to combine. Gradually add the remaining cream, whisking constantly until smooth.
-
Return the saucepan to medium heat and add the milk/bourbon. Bring to a rolling boil, watching closely to prevent boil over; reduce heat if it threatens to bubble up. Once boiling, maintain a boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and cook 1–2 more minutes until slightly thickened. Pour the hot mixture into the bowl with the mascarpone and whisk until smooth.
-
Prepare an ice bath in a large bowl, placing an open gallon zip-top bag into the water. Carefully pour the ice cream base into the bag, press out air, and seal. Chill 30–45 minutes. Once cold, churn in your ice cream maker according to the manufacturer’s directions (about 20 minutes in a Kitchenaid). Add the toffee pieces during the final 5 minutes of churning. Transfer to a freezer-safe container, press plastic wrap directly on the surface, and freeze 4–6 hours before serving. Note: this ice cream is intentionally soft and scoopable.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
Thanks — I appreciate you!
And yes, after the spoons were gone I continued tasting with forks. Multiple forks.