-
1
Pour the milk into a saucepan, and bring to a simmer.
-
2
Combine the egg, flour and 1/2 cup of the sugar in the bowl of an electric mixer.
-
3
Start beating the mixture until it is thoroughly blended, and pour in the hot milk.
-
4
Pour and scrape the sauce into a saucepan, and start beating over moderate heat.
-
5
Cook until the mixture is thickened and smooth.
-
6
Put the remaining 1/2 cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color.
-
7
Immediately add the orange rind, and blend, stirring constantly.
-
8
Remove from the heat.
-
9
Immediately add the caramel-orange mixture to the sauce and blend.
-
10
Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind.
-
11
Discard the rind.
-
12
Add the 1 cup of heavy cream, and stir.
-
13
Let cool.
-
14
Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
-
15
Meanwhile, to prepare the butterscotch sauce, put the 1 1/2 cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color.
-
16
Add the corn syrup, stir to blend, and remove from the heat.
-
17
Stir in the butter to blend.
-
18
Stir in the 2/3 cup of cream and the bourbon.
-
19
Spoon the sauce over the ice cream and serve.
