Salted Caramel Apple Bourbon Ice Cream 

IceCream-Bourbon

Salted Caramel Apple Bourbon Ice Cream 

You will need: Custard

1 cup      Whole milk
1 cup       Heavy Cream
½ cup    Grade B Maple Syrup
6              Large Egg yolks
2 Tbsp   Packed brown sugar
¼ tsp     Sea Salt (or Kosher)
1 Tbsp    Cleveland Whiskey Applewood Finished Bourbon
1 tsp        Vanilla Bean Paste (or ½ a vanilla bean pod)

Directions: Custard

  1. In a saucepan, combine the milk, cream and maple syrup over medium-high heat. Stir occasionally until it comes to a boil. It’s okay if it looks funky: it should.
  2. In a mixing bowl, combine the yolks, brown sugar, and salt until the sugar is totally dissolved.
  3. Once the mixture has come to a rolling boil, reduce the heat to low and add the Cleveland Whiskey Applewood Finished Bourbon.
  4. To temper the yolk mixture, make yourself an ice bath to place the mixing bowl in. While constantly whisking to avoid making scrambled eggs, slowly add half of the scorched cream mixture.
  5. Stir the tempered egg yolk mixture back into the remaining cream and keep stirring until it coats the back of the spoon. This should only take a few minutes.
  6. Strain the custard through a mesh sieve and allow the custard to cool in an ice bath, stirring it often to prevent separation.

You will need: Apple Ribbon

2               Macintosh apples
2 Tbsp    Sugar (regular granulated will do)
½ oz       Fresh lime juice
½ Tbsp  Blackstrap Molasses
1 Tbsp     Water
1 tsp        Ground Cinnamon
1 Tbsp    Cleveland Whiskey Applewood Finished Bourbon
1 tsp        Vanilla Bean Paste (or ½ a vanilla bean pod)

Directions: Apple Ribbon

  1. Peel, core and chop the apples into coarse chunks.
  2. In a small saucepan, cook the apples, sugar, molasses, and water over medium heat for 10 minutes. Stir it once in a while to prevent scorching as it thickens.
  3. Stir in the Cleveland Whiskey Applewood Finished Bourbon and cinnamon, remove from heat, and set aside.

Finishing the Ice Cream

  1. Once your custard has cooled completely, add it to your ice cream maker according to their instructions. I like the Cuisinart Pure Indulgence 2 Quart machine.
  2. Just before your custard is finished churning and you’re ready to place it in the freezer for its hard set, fold in the apple ribbon. Don’t allow it to overwork: you’ll end up with a homogenous mixture. While it will still taste good, it’ll lose some of the visual appeal.
  3. Transfer immediately to your preferred ice cream container, cover, and place in the freezer overnight to get the hard set.