Coffee Ice Cream With Caramel Whiskey Sauce

1. 1

   In a saucepan over medium heat, whisk milk and sugar. Stir until the sugar dissolves.

2. 2

   In a separate bowl, whisk egg yolks and corn starch.

3. 3

   Once the milk mixture comes to a simmer, slowly pour it into the eggs, whisking the eggs while you do to prevent curdling.

4. 4

   Place the pan back on the stove over low heat. Continue to stir until the mixture thickens and coats the back of a wooden spoon. Pour through a strainer into a bowl to cool.

5. 5

   Once mixture is cool, follow ice cream maker instructions to churn.

6. 6

   Place sugar, water, and whiskey in a saucepan over high heat. Mixture should come to a rolling boil. Do not stir, but allow mixture to boil until it becomes an amber color.

7. 7

   Remove from heat and add butter and heavy cream. Once mixture has settled, you can put it back on low heat if there are caramelized pieces in the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.