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Butterscotch bourbon praline ice cream | ofbatteranddough.com

Butterscotch Bourbon Praline Ice Cream


  • Author: Rebecca Blackwell
  • Yield: 1 1/2 quarts

Description

Rich, buttery, brown sugar butterscotch ice cream that’s spiked with a hint of Bourbon, and layered with ribbons of butterscotch sauce and salty-sweet chunks of almond praline. *Adapted from Hello, My Name is Ice Cream


Ingredients

FOR THE ICE CREAM:

  • 1 tbsp butter
  • 1 1/2 cups heavy cream
  • 3/4 cup packed dark brown sugar
  • 2 tbsp bourbon
  • 1 tsp salt
  • 2 cups whole milk
  • 1/4 cup glucose syrup (Or, granulated sugar or corn syrup)
  • 5 large egg yolks
  • 1 1/4 tsp xanthan gum

FOR THE ALMOND PRALINE:

  • 1 cup whole almonds, roughly chopped into large pieces
  • ┬╝ cup sugar
  • 1 tablespoons butter
  • 1 tsp ground cinnamon
  • 1 teaspoon salt

OPTIONAL: 1 recipe homemade butterscotch sauce, well chilled


Instructions

MAKE THE ICE CREAM:

  1. Add the butter to a medium size heavy bottom sauce pan and melt over medium-high heat. Cook until the butter browns, turning deep golden. Add the cream, brown sugar, bourbon and salt. Cook over medium-high heat, stirring occasionally, until the sauce comes to a boil. Pour into a bowl and allow to cool completely in the refrigerator.
  2. Add the milk and glucose to a medium heavy bottom saucepan and cook over medium-high heat, whisking frequently, until the mixture comes to a rolling boil. Remove pan from the heat.
  3. In a medium size bowl, whisk the egg yolks to combine. Slowly add 1/2 cup of the hot milk mixture to the yolks, pouring it in a thin steady stream while whisking vigorously. Pour the yolks into the pan with the rest of the milk mixture and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 180 degrees on a kitchen thermometer. Pour the custard into a bowl and refrigerate until completely cool.
  4. When both the butterscotch and custard are cool, pour both into a blender. Add the Xanthan Gum. Turn the blender to low and mix for 20-30 seconds to combine.
  5. Strain the mixture through a fine mesh sieve. Cover and refrigerate the ice cream base overnight, or for at least 4 hours. (Chilling the base for several hours is optional, but greatly improves the texture of the ice cream.)

WHILE THE BASE CHILLS, MAKE THE ALMOND PRALINE:

  1. Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
  3. Spread on aluminum foil or parchment paper and let cool completely. Break into small chunks.

FREEZE THE ICE CREAM:

  1. Pour the ice cream base into the bowl of an ice cream maker and churn according to the manufacture’s instructions. The ice cream is ready when it thickens into the texture of soft-serve and holds it’s shape.
  2. If incorporating butterscotch ribbons and almond pralines into your butterscotch ice cream, drizzle about 1/3 cup of butterscotch sauce into the bottom of a loaf pan or other ice cream container. Scoop about half of the ice cream over the sauce. Drizzle with another 1/3 cup of butterscotch sauce and sprinkle with half the almond pralines. Spread another 1/3 of the ice cream over the butterscotch sauce and pralines. Drizzle another 1/3 cup of butterscotch sauce and sprinkle with the remaining almond pralines. Top with the remaining butterscotch ice cream. Move a butter knife through the ice cream 4 or 5 times to swirl ingredients together slightly. Cover and refrigerate for at least 4 hours to harden before serving.