Yes, this ice cream is every bit as amazing as it sounds. I adapted it from Jeni’s Splendid Ice Cream’srecipe and what I love about it is that the base for the ice cream is egg-free but it still has all the creaminess of a custard! When trying to decide what to make for our family’s Thanksgiving dinner, I was looking for something that would pair well with the browned butter apple crisp I was making. I made a batch of this a couple of weeks before Thanksgiving following the recipe as is and wasn’t happy with how it turned out. Thankfully, I still had time to play around and after making a few changes I came up with a couple batches that were to-die-for! The caramel is dry burned in a saucepan and really easy to make, then the base for the ice cream is added along with a healthy amount of bourbon which is all churned together and then the toffee bits are added right at the end.
Burnt Caramel Bourbon Ice Cream with Toffee Bits
Serves 6
1 1/4 cup whole milk + 2 tbsp
half of a vanilla bean pod, soaked in bourbon
1/3 cup bourbon
1 1/4 cup heavy cream
2 tbsp light corn syrup
2 tbsp corn starch
2/3 cup granulated sugar
1 cup smashed Heath bars
