Apple Cider and Salted Bourbon Butterscotch Ice Cream

• Produce

  • 1 Apple

• Condiments

  • 1 tbsp Corn syrup, dark

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 tsp Granulated sugar
  • 1/4 tsp Sea salt flakes
  • 1/2 tsp Vanilla extract

• Drinks

  • 1/3 cup Apple juice

• Dairy

  • 2 oz Butter
  • 1 (14oz can Condensed milk, sweetened
  • 2 1/4 cup Double creme

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on thesimple-sweetlife.com

Description

Ingredients

• 2 oz butter
• ½ cup brown sugar
• 1 tbsp. dark corn syrup
• ¼ cup heavy whipping cream
• ½ tsp. vanilla extract
• 2 tbsp. bourbon
• ¼ tsp. sea salt flakes
• 1 apple, finely diced
• 1 tsp. granulated sugar
• 1 tsp. ground cinnamon
• 2 cups heavy whipping cream, cold
• 1 (14oz) can sweetened condensed milk, cold
• ⅓ cup apple juice

Directions

• In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
• In a small saucepan, combine your diced apple, granulated sugar, and ½ tsp. ground cinnamon. Cook over medium-low heat until tender.
• In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, apple juice, and ½ tsp. ground cinnamon, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
• In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight (or for 7-8 hours at least).