- 6 tablespoons butter
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 1 cup whole milk
- 6 egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons Scotch or bourbon
- Melt butter in a medium saucepan.
- Allow to cook until beginning to brown.
- Stir in brown sugar, cinnamon, salt, and milk.
- Whisk together egg yolks.
- Slowly pour warm butter mixture into egg yolks, whisking constantly.
- Return egg yolk mixture to sauce pan.
- Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.
- Place heavy cream and vanilla in a large bowl with a fine mesh strainer over the top.
- Pour thickened custard through strainer into cool cream.
- Stir to combine.
- Chill in refrigerator until cold (at least 3-4 hours or overnight).
- Freeze in your ice cream maker according to manufacturer s instructions.
- Add Scotch or bourbon during the last few moments of churning.
- Transfer to a freezer-safe container to store.
- Alternatively, pour your chilled custard base into a sturdy container and place it in the freezer.
- Remove the custard about every half-hour or so and give it a vigorous stir with a spatula, stick-blender, or hand-held mixer until you have an ice-cream-like consistency.
- This process works adequately, but does take 2-3 hours for optimal results.
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