Bourbon Butterscotch

I had some friends come visit (good to see you Kayla and Pete!), so I decided to make some ice cream to top off a pizza dinner I made. After flipping through some of my books, I decided on a bourbon butterscotch.

Rating: 5 scoops

The ice cream was a hit! Sadly, I didn't have much left but I'm happy everyone ate it for me as I can just make another batch in the future. The flavor of the bourbon really came through, so I'm glad I used a decent bourbon - in this case it was the Woodford Reserve I had in the liquor cabinet.

The recipe started off with making a butterscotch with a splash of bourbon. The butterscotch is made with brown sugar, which contains molasses. The acidity of the molasses would curdle the milk if cooked together so this recipe gets around that by making a butterscotch sauce that gets mixed with the cooled dairy base. The bourbon was also cooked with the sauce to boil out some of the alcohol - without this step, I would have had a soupy ice cream because the alcohol would depress the freezing point.

From there, it was a standard custard recipe. The butterscotch sauce was whisked into the base once it was cool.

This custard was inspired by Hello, My Name is Ice Cream.