Butterbourbon-Brickle Ice Cream is what happens when Kentucky craft meets dessert-table swagger.
This isn't corner-store vanilla. Bourbon hits twice — once in the velvety crème anglaise base studded with vanilla bean seeds, again in the homemade butterscotch sauce swirled through during churn. Toffee bits add crunch. The result: rich, warm-spiced, porch-worthy.
🍴 INGREDIENTS: • 1½ cups heavy cream • 1½ cups whole milk • ½ cup sugar • Pinch salt • 6 large egg yolks • 3 tbsp. bourbon • 1 (3-inch) vanilla bean, halved lengthwise • 1 cup chopped toffee or Heath Bits O' Brickle English Toffee Bits • ¼ cup packed dark brown sugar • ¼ cup heavy cream • 2 tbsp. unsalted butter • 1 tsp. bourbon • Pinch salt
🥄 METHOD: 1. Simmer the cream, milk, sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves, about 5 minutes; remove from the heat. 2. Whisk the yolks in a large bowl. Briskly whisk about one third of the hot cream mixture into the yolks to temper. 3. Whisk the yolk mixture back into the saucepan with the remaining cream to combine. 4. Place the saucepan back over medium heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. 5. Pour through a fine-mesh sieve into a large bowl or 1-quart measuring cup. 6. Stir in the bourbon, then scrape the seeds from the vanilla bean halves and stir into the custard. 7. Let custard cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight. 8. Make the butterbourbon sauce: Combine the brown sugar, cream, butter, bourbon, and salt in a medium saucepan. 9. Bring to a boil over high heat. Cook, stirring, until thickened and syrupy, 6 to 8 minutes. Let cool to room temperature. 10. Once the base has chilled, churn in an ice cream machine according to the manufacturer's directions until ice cream reaches a soft-serve consistency. 11. Drizzle in room-temperature butterbourbon sauce and the toffee bits. Churn several minutes more to incorporate. 12. Transfer to a 1-quart freezer container (or to 2 pints). Freeze ice cream until firm.
Save this for weekend churning sessions.
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