This ice cream is so embarrassing.

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I howsweeteats.com

You know why? I might have… went through all of the spoons in my utensil drawer tasting it. I wish I was kidding.

I snuck so many freaking tastes of this ice cream that at one point, when I went to sneak another? I realized boom, all the spoons are in the dishwasher. Like, ALL OF THE SPOONS. Like all of the regular teaspoons and the larger whatever-the-heck-they-are spoons. Like all of the spoons from my (OMG I can’t believe I’m even telling you) doubled-up utensil drawer. Yes – two full sets of utensils. The spoons – done. My brain – frozen. My self control – a mess.

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I howsweeteats.com

I mean, all those little tastes don’t add up or anything. In fact, I probably burned calories getting up and down so often and walking from the drawer to the fridge.

The best part is that I was home alone all week, sooooo yeeeeeah. Awesome. Can’t even blame it on anyone else.

To be frank, this ice cream is whoa. So delicious. It’s so super soft and creamy and gelato-like and dreamy. Dreamy enough that I want to curl up on a big old scoop and take a nap. Oh yes.

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I howsweeteats.com

I’ve wanted to make burnt caramel ice cream for years, after eating it the last few summers at American Spoon. It’s just so good. And then, with my whole Jeni’s ice cream technique obsession… it’s like it all called out to me. The world would not be right until I made burnt caramel ice cream. With bourbon.

Trust me. The world is right now.

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I howsweeteats.com

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Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee

Yield: makes about one quart

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 4-6 hours

Ingredients:

1 1/2 cups whole milk
1 1/2 tablespoons cornstarch
1/2 cup of your favorite bourbon
1 1/4 cups heavy cream
2 tablespoons light corn syrup
4 tablespoons mascarpone cheese, softened
1/4 teaspoon salt
2/3 cup granulated sugar
3/4 cup milk chocolate toffee pieces (like Heath chips or chopped Heath bar)

Directions:

Measure out the milk. Take 2 tablespoons of the milk and combine it with the cornstarch to create a slurry, whisking constantly. Set aside. Add the bourbon to the milk.

Measure out the heavy cream and add the corn syrup to it. Add the mascarpone to a large bowl and whisk in the salt. Set aside.

To make the burnt caramel, I used Jeni's dry burning technique. You have to keep an eye on the caramel the ENTIRE time! Heat a large (Jeni calls for 4-qt) saucepan over medium heat and add sugar, make sure it is in one layer cover the whole bottom of the pot. Literally watch the sugar until it begins to melt and the outsides turn caramely and melty. Once there is just a small amount of white sugar remaining in the center, use a heat proof spatula and scrape the melted sugar from the sides into the center. Continue to do so until all of the sugar is melted, and stir well. Watch sugar as it begins to bubble and once the edges are bubbly and releasing smoke and the sugar turns a dark amber color, remove from heat. The only way to truly judge it right before it BURN burns is to carefully stand over top and smell/watch. The minute you remove it from the heat, add a few tablespoons of the cream/corn syrup mixture (be careful - it will spit!) and whisk constantly to combine. Slowly add the remaining cream very slowly, whisking constantly.

Place the saucepan back over medium heat and add the milk/bourbon mix. Bring the mixture to a rolling boil (for me, this is over medium heat, and it takes a few minutes to achieve. Do NOT remove your eyes from the milk as it can easily bubble up and over, so have a spatula on hand and turn the heat down if necessary, increasing again slowly) and once boiling, boil for 4 minutes. Remore from heat and whisk in the cornstarch slurry, whisking to combine. Place back over heat and cook for another 1-2 minutes, stirring with a spatula until slightly thickened. Gently pour mixture into the large bowl with the mascarpone and whisk to combine.

Fill a large bowl with ice and ice water, placing an open gallon-sized ziplock bag in the water, bottom down. Pour the mixture carefully into the bag, the press the air out and seal. Chill for 30-45 minutes. Once chilled, set up your ice cream make according to it's directions and pour the ice cream in. Churn according to directions. For my kitchenaid, I churned for 20 minutes. 5 minutes before finishing, add in toffee pieces. Once churned, spread in a freezer-safe container and place a piece of plastic wrap on top, pressing against the ice cream. Freeze for 4-6 hours before serving. Note: this ice cream is soft!

[lightly adapted from the salty caramel recipe in Jeni's Splendid Ice Creams]

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I howsweeteats.com

And yes… I totally ended up continuing those tastings with a fork. I mean forkS.

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97 Responses to “Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee.”

  1. #
    51
    Erin @ The Food Doctors — October 27, 2012 @ 4:59 pm

    You have no idea how obsessed I am with Bourbon right now. I am seriously putting it in E-V-E-R-Y-T-H-I-N-G. This ice cream looks spectacular.

    Reply

  2. #
    52
    Tim — October 27, 2012 @ 6:39 pm

    Ladies, Ladies, Ladies, use one spoon, rinse under HOT water and set aside till dry, lol I HATE doing dishes.

    Jessica, I do not know whether to Hate you or Love you for this one haha

    Reply

  3. #
    53
    Lora @cakeduchess — October 27, 2012 @ 10:37 pm

    Now this is ice-cream! I would skip dinner to go directly to this deliciousness-love it, Jessica:)

    Reply

  4. #
    54
    Suzanne Perazzini — October 28, 2012 @ 3:20 am

    This is my kind of ice cream. I wouldn’t have been able to leave it until it was all gone.

    Reply

  5. #
    55
    TARTESANDCARO — October 28, 2012 @ 2:12 pm

    this ice cram is incredible and i can feel his taste in my mouth

    Reply

  6. #
    56
    Lindsey — October 28, 2012 @ 2:23 pm

    YUM! That is all. :)

    Reply

  7. #
    57
    Jo-Ann with Fine Frostings — October 28, 2012 @ 3:22 pm

    This recipe has everything i love, ice cream and liquor! Wow. I cannot wait to try this. As well I love your photography – your images are stunning!!

    Reply

  8. #
    58
    Loretta | A Finn In The Kitchen — October 28, 2012 @ 3:37 pm

    I just made ice cream too and I totally understand! I love how melty and creamy yours looks. I still haven’t tried using Jeni’s method, but her book is on my Amazon wishlist. But then again, what book isn’t?! Good thing Christmas is coming!

    Reply

  9. #
    59
    Amber @ Slim Pickin's Kitchen — October 28, 2012 @ 8:42 pm

    This is insanely incredible! I don’t even like bourbon, and all I want to do is dive through my computer screen and make snow angels on that delicious fluffy scoop. I love how you went through all the spoons in the house too! That’s incredible!

    Reply

  10. #
    60
    Colette @ JFF! — October 28, 2012 @ 11:44 pm

    I’m breathless just looking @ the pics! I’m SO making this!

    Reply

  11. #
    61
    Danielle — October 29, 2012 @ 12:13 am

    this looks insanely good!!!!

    Reply

  12. #
    62
    Shaina — October 29, 2012 @ 10:37 am

    I want this, but I could never have it. I wouldn’t go for a sample. I’d take the whole container and just give in to temptation.

    Reply

  13. #
    63
    Ellen @ Wannabe Health Nut — October 29, 2012 @ 8:00 pm

    Calories don’t even count when it comes to ice cream that looks THIS good. Forget the spoons and go face first!!

    Reply

  14. #
    64
    Diana — October 30, 2012 @ 12:24 pm

    Oh MY…speechless! Once I get my ice cream machine back, I’m going to make this!!

    Reply

  15. #
    65
    Debra — October 30, 2012 @ 1:41 pm

    Bourbon + Caramel sounds amazing!

    Reply

  16. #
    66
    janetha {meals & moves} — October 30, 2012 @ 3:20 pm

    get out. no, actually get in. my mouth.

    Reply

  17. #
    67
    Emily @ Jelly Toast — October 30, 2012 @ 3:31 pm

    I laughed out loud at your spoon shortage. Hilarious! I love your blog, it’s beautiful (and incredibly entertaining! And this ice cream looks to-die-for.

    Reply

  18. #
    68
    MikeVFMK — October 30, 2012 @ 8:09 pm

    Dee-rool. caramel. check. toffee. check. milk chocolate, check. bourbon. f’ yeah! All together? a quick trip to the church to confess my sins. all because you put all this wicked good shit together. thanks. and my non-existent minister thanks you.

    Reply

  19. #
    69
    Katharine — December 3, 2012 @ 3:04 pm

    Hi Jessica,

    I’m making this tonight, but sharing it with kids. I know it’s just a tiny bit of bourbon, but if I wanted to switch it out, what liquid would you use to replace? Milk or heavy cream?

    Thanks!

    Katharine

    Reply

  20. #
    70
    Sarah — December 18, 2012 @ 5:47 pm

    Made this last week and am LOVING it! A little hot fudge on top really puts it over the top!

    Reply

  21. #
    71
    RK — September 1, 2013 @ 12:28 am

    Bourbon & Caramel taste amazing!

    Reply

  22. #
    72
    maria — December 13, 2013 @ 5:43 pm

    just made this – turned out great! my caramel seized up a little when the cream was added, but i just put it back on the burner and whisked it til it was smooth.

    Reply

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