Irish Whiskey Ice Cream with Salted Caramel

• Refrigerated

  • 5 Egg yolks, large

• Condiments

  • 6 tbsp Fudge everything salted caramel sauce

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 1/8 tsp Kosher salt
  • 1 tbsp Vanilla extract, pure

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 3/4 cup 2% or whole milk
  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 3/8 cup Irish whiskey

Found on wellplated.com

Description

Ingredients

• 2 cups heavy cream
• 3/4 cup 2% or whole milk
• 1/4 cup granulated sugar
• 1/8 teaspoon kosher salt
• 5 large egg yolks
• 1/4 cup plus 2 tablespoons Irish whiskey
• 1 tablespoon pure vanilla extract
• 6 tablespoons Fudge Everything Salted Caramel Sauce, plus additional for serving
• Toasted chopped pecans, for serving

Directions

• Warm the cream, milk, sugar, and salt in a large saucepan over medium heat, stirring often, until the milk begins to steam and small bubbles form around the edge. Do not boil. In a separate large bowl, whisk together the egg yolks. Once the cream mixture is heated, very slowly and gradually pour about half of it into the bowl with egg yolks, stirring constantly (this tempers the yolks so that they do not scramble). Return the saucepan to the stove, the slowly pour the egg yolk-cream mixture back into the saucepan, stirring constantly. Cook over low heat, stirring often and scraping the bottom of the pan with a wooden spoon or heat proof spatula, until the mixture is thick enough to coat the back of the spoon. Remove the saucepan from the heat, then stir in the whiskey and vanilla extract. Pour the custard through a mesh sieve and into a container, then refrigerate until completely chilled (at least 4 hours), or overnight. Once the custard is thoroughly chilled, freeze it according to your ice cream maker’s instructions. Once the ice cream is finished churning, spread 1/3 of it into the bottom of a freezer-safe storage container. Drizzle with 2 tablespoons salted caramel sauce. Add the next 1/3 of the ice cream in another layer, then 2 more tablespoons caramel, then the final 1/3 of ice cream. Drizzle 2 remaining tablespoons of caramel over the top. With a butter knife or chopstick, swirl the caramel throughout, being sure you reach all the way to the edges. Place in the freezer for 4 hours or overnight to firm up. Serve in big scoops, topped with additional caramel and pecans.