Spicy Caramel Ice Cream With Bourbon Maple Sauce

1. 1

   In a large stockpot, heat the cream to 160u00b0, being careful not to boil.

2. 2

   While cream heats, in a large bowl whisk your egg yolks and sugar together until smooth. Add a 1/2 cup of the heated cream, while constantly whisking. Continue adding the cream in small increments while whisking until the mixture is smooth and tempered. Run through a fine mesh strainer or chinois to catch any shells or cooked egg pieces. Cool down mixture quickly in an ice bath, and refrigerate for up to 4 days. Ice cream turns out better if this is refrigerated overnight.

3. 3

   Over a double boiler, combine the dulce de leche and nutmeg, whisking until the caramel has liquified and is very smooth and without lumps. Slowly whisk in the ice cream base until the mixture is even in color with no caramel chunks. Run the mixture through a strainer and chill before preparing according to your ice cream maker.

4. 4

   While ice cream mixes, combine the bourbon and maple syrup in a small saucepan, and bring to a slow boil. Simmer for 2 minutes. In a small bowl, combine the corn starch and water, and mix with a spatula to make a slurry. While bourbon and syrup continue to simmer, slowly drizzle the slurry into the saucepan, while constantly whisking. Turn heat back up and allow mixture to slowly boil until it will coat the back of a spoon. Cool in an ice bath before refrigerating. If mixture ends up runny, make more corn starch/water mixture and boil it into the sauce again.

5. 5

   Lightly drizzle sauce over the caramel ice cream for a perfectly spicy and balanced dessert.

* Per serving · 4 servings · Values may vary.