Butterscotch Bourbon Ice Cream

Preparation

1. Step 1

   In a medium pot over medium heat, melt ½ cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.

2. Step 2

   Add heavy cream, milk, remaining ½ cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

3. Step 3

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

4. Step 4

   Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

5. Step 5

   Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.