Brown Sugar Caramel
Brown the butter to a golden-brown color
Add brown sugar and salt
Cook to a goopy texture
Allow to cool, add bourbon
Cook out the alcohol over 175*F
Allow to cool prior to adding to custard base
Custard Base
Heat 1c heavy cream with 2c whole milk and 1/2c white sugar
Add brown sugar caramel
NOTE: The oil in the butter may have separated from the rest of the caramel. Discard this oil. It will foul up the freezing process if allowed to stay in the mixture.
Split, scrape, and add the vanilla beans plus the pod(s) into the milk mixture
...follow Josh's recipe for temp, time, eggs, freezer
Ice Cream Machine
Add ice cream liquid into ice cream machine
Follow manufacturer's instructions
Optionally, add another teaspoon to tablespoon of bourbon in the last couple minutes of mixing. This helps prevent ice crystal build up and enhances the bourbon flavor. My wife does not like it this way, so be warned. I like it though.
