Bourbon-Butterscotch Ice Cream

  • Serves

    makes about 1 1/2 quarts


This grown-up frozen treat pairs bourbon-laced custard with pockets of dense butterscotch.


For the Ice Cream

  • 13 cup sugar
  • 6 egg yolks
  • 2 cups milk
  • 2 cups heavy cream
  • 3 tbsp. bourbon
  • 1 tbsp. vanilla extract

For the Butterscotch Sauce

  • 4 tbsp. unsalted butter
  • 1 tbsp. light corn syrup
  • 13 cup granulated sugar
  • 2 tbsp. light brown sugar
  • 3 tbsp. heavy cream
  • 1 tsp. bourbon
  • 12 tsp. vanilla extract
  • 14 tsp. kosher salt
  • 12 tsp. fresh lemon juice


Step 1

Make the ice cream: Whisk sugar and yolks in a 4-qt. saucepan until smooth. Add milk and cream and stir until smooth. Place over medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in bourbon and vanilla; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.

Step 2

Make the butterscotch sauce: Heat butter, corn syrup, and 1⁄4 cup water in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter has melted, 1-2 minutes. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, about 5 minutes. Remove from heat; carefully add heavy cream, bourbon, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.

Step 3

Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Alternate layers of ice cream and butterscotch sauce in a storage container. Freeze until set, at least 4 hours.

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