This ice cream is so embarrassing.

Burnt Caramel Bourbon Ice Cream with Milk Chocolate Toffee I

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

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

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


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


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)


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

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

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

  1. #
    Liz — October 26, 2012 @ 6:54 am

    Not embarrassing – you used the silverware for a great purpose! That ice cream sounds freaking amazing… move over, Haagen Dazs and B&J’s.


  2. #
    Jennifer @ Peanut Butter and Peppers — October 26, 2012 @ 6:57 am

    Holdy sugar sh!t! Your ice cream sounds freaking incredible!!! Have a great weekend!!


  3. #
    Lauren at Keep It Sweet — October 26, 2012 @ 7:04 am

    I don’t even know if I’d have been able to leave any ice cream for the photos, this sounds pretty amazing!


  4. #
    Kim in MD — October 26, 2012 @ 7:10 am

    Oh my…this is totally drool worthy this morning! I can see why you went through all of your spoons!


  5. #
    Simply Life — October 26, 2012 @ 7:10 am

    oh wow! I can’t imagine a better dessert!


  6. #
    Jourdan — October 26, 2012 @ 7:18 am

    ugh, i need an icecream maker!


    • Tim — October 27th, 2012 @ 6:35 pm

      2 coffee cans, one 11 – 16 oz one about 3 lbs or any other large can with a lid. put Icecream mixture in smaller can, lidon, seal around lid with duct tape, put a small amount of crushed ice in bottom of large can place small can inside, pack more ice around inner can, pour about 1-1 1/2 Tbs course salt on ice, add cold water to fill. Seal outer can and tape lid, Have 2 people can back and forth across a table (not too fast) for about 20-30 minutes. Works great for making icecream with kids while camping,


  7. #
    sally @ sallys baking addiction — October 26, 2012 @ 7:23 am

    “taste testing” any recipes with the flavors of burnt caramel and toffee would screm me over b/c there wouldn’t be any left for the photoshoot! Jessica, I’m in awe!!!! I’ve never made my own ice cream before. :)


    • Jessica — October 26th, 2012 @ 10:06 am

      You need to start!!


  8. #
    amanda @ fake ginger — October 26, 2012 @ 7:26 am

    bahaha! The spoon thing always happens to me with cookie dough. Seriously embarrassing.


  9. #
    Angela @ Eat Spin Run Repeat — October 26, 2012 @ 7:30 am

    Oh Lordy, lock me up and throw away the key!! I have been looking forward to this ever since you posted the last photo on Instagram. I’ll bring more spoons, you make more ice cream! :)


  10. #
    Alicia Greenrabbit — October 26, 2012 @ 7:46 am

    You must like burnt popcorn! I wonder how it would hold up in ice cream?
    You know what tastes really good ?Leftover onion pizza in the toaster oven,just slight burnt and crispy!


    • Jessica — October 26th, 2012 @ 10:06 am

      Yikes I actually loathe burnt popcorn, but that just might be because I’m not a huge popcorn fan in general. Until I’m, you know, eating it and can’t stop to save my life.


  11. #
    joelle (on a pink typewriter) — October 26, 2012 @ 8:35 am

    This sonds so decadent!


  12. #
    Alyssa — October 26, 2012 @ 8:36 am

    All my favorite flavors combined into my favorite food…yum!!!


  13. #
    Brian @ A Thought For Food — October 26, 2012 @ 8:50 am

    Damn you… seriously. I’m going a little bonkers over this decadent ice cream. I mean, burnt caramel is great… but bourbon. I’m in heaven.


  14. #
    Abby@ Totes Delish — October 26, 2012 @ 9:10 am

    Oh. my. goodness. It’s 40 degrees outside but I want this ice cream in front of my rightnow. Too bad my freezer is soooo full or else I would make this!


  15. #
    Lisa P — October 26, 2012 @ 9:17 am

    OMG this looks insane…will definitely be making! WHERE DID YOU GET THE BOWL???? SOOOO CUTE!!!


    • Jessica — October 26th, 2012 @ 10:05 am

      It was part of a mortar and pestle set that a friend got me for Christmas a few years ago!


  16. #
    Lynne @ 365 Days of Baking — October 26, 2012 @ 9:32 am

    HYSTERICAL because I as I was reading through the recipe, I asked, ‘well, what about the forks?’ And after the last picture, there it was…you HAD used the forkS!
    I try to do the same thing myself..Ok, one spoonful and then I’m done. Nope, 9 times out of 10 it isn’t the only spoonful I’m going to be having.
    This ice cream sounds unreal and I LOVE having ice cream all year round, so this is going on my to-do list!


  17. #
    Jill — October 26, 2012 @ 9:32 am

    Wow! Fantastic!!


  18. #
    Ashley — October 26, 2012 @ 9:37 am

    So last week when I decided to make caramel and I thought I had to fails, I ended up actually making burnt caramel sauce the very first time. It perfectly burnt, caramelly, and delicious. I do the same thing with spoons….no shame! Love the color!


  19. #
    Evann — October 26, 2012 @ 9:41 am

    My goodness, this sounds delicious! And such beautiful photography. Happy Friday!


  20. #
    Mandie @ Oh So Decadent — October 26, 2012 @ 9:46 am

    There is no shame in using all of your spoons on ice cream. Especially ice cream that is made with caramel and bourbon!

    I say, the more spoons, the better!


  21. #
    Heather (Heather's Dish) — October 26, 2012 @ 9:57 am

    not kidding, i’ve been dreaming of this since you posted that teaser on instagram the other night. and i too want to take a nap atop a giant scoop!


  22. #
    deva at deva by definition — October 26, 2012 @ 9:59 am

    Oh goodness this looks amazing. I do that too, with the forks. then my fiance asks me why the ice cream has perfect peaks and valleys.


  23. #
    Alaina @ Fabtastic Eats — October 26, 2012 @ 10:07 am

    oh my. I need an ice cream maker. (Im pretty sure Ive said that here before) this sounds di-vine.
    Im a taster too..I usually always run out of spoons daily..maybe i should add a second utensil set. hah


  24. #
    Kati — October 26, 2012 @ 10:07 am

    Wow. Even though our cold front finally blew in, I could totally go for some of this ice cream right now! Looks delish! And I have got to get an ice cream maker…


  25. #
    Bianca @ Confessions of a Chocoholic — October 26, 2012 @ 10:08 am

    That ice cream is definitely whoa!


  26. #
    Meagan @ A Zesty Bite — October 26, 2012 @ 10:15 am

    You are making it very hard for this pregnant woman on anything alcohol! I want it all!!!!! Luckily I only have to wait one more month.


  27. #
    Lauren Hardy — October 26, 2012 @ 10:19 am

    You can never have enough toffee (or ice cream)! Two of my favorite things. I might have to feature this on my site.


  28. #
    Kristen — October 26, 2012 @ 10:36 am

    I’m not sure if we can be friends anymore. This looks just too good and I am trying to BE good.


  29. #
    Jenna — October 26, 2012 @ 11:09 am

    This recipe looks sinfully good! Beautiful


  30. #
    Averie @ Averie Cooks — October 26, 2012 @ 11:51 am

    I keep reading about Jeni’s ice cream book. Seems that everyone has it and loves it and this recipe sure sounds amazing! Caramel, bourbon…say no more!


  31. #
    Jentry Nielsen — October 26, 2012 @ 12:00 pm

    Bourbon and ice cream, you can never go wrong with that combo! I’m almost afraid to attempt to make it this weekend…for the sake of my spoons


  32. #
    Mandy — October 26, 2012 @ 12:05 pm

    Making this soon, but I’m thinking of substituting Kahlua for the bourbon :)


  33. #
    Suzy — October 26, 2012 @ 12:16 pm

    Damn I thought my homemade ice cream days were done for the year…now I need to make this! I think this will be my dessert contribution on Thanksgiving! Thanks so much for posting…


  34. #
    Christine — October 26, 2012 @ 12:17 pm

    that is all.


  35. #
    Heather of Kitchen Concoctions — October 26, 2012 @ 1:13 pm

    Beautiful pictures Jessica! Oh, and this ice cream… it’s insane! (no wonder you had no more utensils left!)


  36. #
    natalie@thesweetslife — October 26, 2012 @ 3:16 pm

    I added bourbon to Jeni’s maple ice cream (and added candied bacon instead of the walnuts she calls for) and it was an EXCELLENT (read: DANGEROUS) decision. I imagine this is the same!


  37. #
    Jen @ keepitsimplefoods — October 26, 2012 @ 4:28 pm

    Love that ice cream bowl! Gorgeous!


  38. #
    tracy {pale yellow} — October 26, 2012 @ 4:47 pm

    Had put the ice cream maker away for the season, but for bourbon, I’ll get it back out!


  39. #
    Tartanpancakes — October 26, 2012 @ 4:52 pm

    Gosh this looks good! Not made ice cream before might make this my first attempt!


  40. #
    Kath — October 26, 2012 @ 5:11 pm

    You amaze me every. Single. Day.


  41. #
    Bev @ Bev Cooks — October 26, 2012 @ 5:37 pm

    Hooooooooooly God almighty.


  42. #
    Barbara | Creative Culinary — October 26, 2012 @ 7:18 pm

    Snow and freezing temps? I laugh at you…it’s time for ice cream. THIS ice cream!


  43. #
    Lauren — October 26, 2012 @ 9:02 pm



  44. #
    Ruby — October 26, 2012 @ 10:09 pm

    I laughed so much about the spoon situation. Happens to me too. That ice cream looks so good, I soooo wish I had an ice cream maker!


  45. #
    Pretend Chef — October 26, 2012 @ 10:10 pm

    Oh my!


  46. #
    Ruthy — October 27, 2012 @ 7:29 am

    I LOVE that ice cream from American Spoon! And Jeni’s basically blows my mind (cream cheese!) … Yeah. This is insanely exciting. I’ll need to warn my husband about a possible spoon issue, i think!


  47. #
    thelittleloaf — October 27, 2012 @ 8:26 am

    YES! I’ve done exactly the same thing with spoons before – hilarious! Love this ice cream – any ice cream with alcohol is so soft and creamy, plus the caramel and it’s a melt-in-the mouth scoop of heaven on a plate. Yum :-)


  48. #
    Amy @ Elephant Eats — October 27, 2012 @ 10:46 am

    Um, wow. This ice cream sounds a.m.a.z.i.n.g. SO glad I just got an ice cream maker for a wedding gift!!!


  49. #
    Meghan @ The Tasty Fork — October 27, 2012 @ 11:26 am

    Wow! This makes me want to buy the icecream attachment for my mixer! I’m not a big bourbon fan, but I wonder if it would work with a flavored vodka..?? Or maybe this recipe is the perfect reason for me to try bourbon again!


  50. #
    Melissa — October 27, 2012 @ 4:51 pm

    I LOVE all of your posts! They are so well written and beautiful – it also makes me want to make everything you talk about! :)

    If you have time, you should stop by over at

    Thanks and can’t wait for your next post!



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