Vanilla-Bourbon Ice Cream with Butterscotch Swirl

Slofoodgroup Team July 21, 2019

In Observance of National Ice Cream Day, We Give You Our Vanilla-Bourbon with Butterscotch Swirl Ice Cream Recipe


It is National Ice Cream day, an officially declared proclamation by President Ronald Reagan that began in 1984. July itself is was actually given the title of National Ice Month with the third Sunday of each July being designated National Ice Cream Day. This year, National Ice Cream day falls on July 21, 2019.  While we do not necessarily recommend celebrating the whole month as part of a well balance diet, we do highly recommend celebrating the day with this fun and all American vanilla bourbon and butterscotch swirl recipe.   

 

Vanilla and Bourbon are an absolutely delectable pairing and boy are we excited to share with you. Did you know that you can make delicious, honest-to-goodness ice cream with only two ingredients? And no ice cream maker? 
 
Whipped heavy cream and sweetened condensed milk combine to form an ice cream base that can be flavored, swirled, topped and dipped with pretty much anything your heart desires! The base freezes and scoops up perfectly, which means you can have a batch of customized homemade ice cream any time you like.
 
Vanilla and bourbon are a classic and delicious combination, and provide a deep, smoky flavor to the relatively neutral ice cream base. We then went extra and gave the ice cream a rich swirl of easy homemade butterscotch sauce (don’t worry, there will be plenty left over).
 

Vanilla-Bourbon Ice Cream with Butterscotch Swirl

 

Butterscotch Sauce


1 stick (8 tablespoons or 1/2 cup) unsalted butter
1 cup packed brown sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract or one vanilla bean scraped
1/2 teaspoon kosher salt
 


Vanilla Ice cream

14 ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon
1/4 teaspoon kosher salt
2 cups cold heavy cream
 
Make the butterscotch sauce:

Melt the butter and sugar in a medium saucepan over medium heat. Stirring continuously, slowly pour in the cream. Bring to a simmer and cook for 3 – 5 minutes, stirring occasionally to keep from boiling over. Remove from heat and stir in the vanilla and salt. Cool to room temperature.
 


Make the vanilla ice cream:

Line a loaf pan, cake pan or any medium bowl with parchment paper or plastic wrap; set aside. Pour the sweetened condensed milk, vanilla, bourbon and salt into a large bowl; whisk to combine. Using a stand or hand mixer beat the heavy cream till stiff peaks form. Fold 1/4 of the cream into the condensed milk mixture, then add the remaining cream and fold till smooth and fully incorporated (be careful not to over mix).
 

Pour one third of the ice cream base into your prepared pan – use a small angled spatula or the back of a spoon to spread evenly. Drizzle with some of the butterscotch sauce (anywhere from 2 – 4 tablespoons). Repeat two more times with the remaining ice cream and butterscotch. Use a thin knife to swirl the butterscotch through the ice cream. Cover and freeze overnight (any remaining butterscotch can be covered and refrigerated; bring to room temperature prior to serving).

 





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