Salted Caramel Ice Cream 2.0

As someone who just got a cavity filled at 30, I'm always looking at ways to change previous recipes, especially when it comes to the cloyingly sweet treats like this Salted Caramel Ice Cream. So this time around I've decided to change it up a bit to get more of a bitter, saltier and rich flavor, if you can believe it. This totally needs a side of raspberries to make you realize how much it pops, the more tart the better. Cheers!

 Ingredients:

Salted Caramel 

1 tbsp smoked sea salt (Maldon is best)

1 tbsp water
1 1/2 tbsp bourbon
1/2 cup granulated sugar

1/4 dark brown sugar
1/4 cup heavy cream

Ice Cream Base 

1 cup heavy cream
2 cups whole milk
caramel sauce
1 tbsp bourbon or whisky
1/4 cup granulated sugar
1 1/2 tsp smoked sea salt 
4 egg yolks

Directions:

Salted Caramel

1. In a high-sided pan on medium-high heat add sugar and water. Let it sit for 5-10 minutes on medium high heat and let the sugar come to a deep amber color (i like mine on the brink of burning). Watch this very carefully, if you walk away it will burn and there's no coming back from that

2. Once sugar has come to a deep amber color, remove from heat

3. SLOWLY add the bourbon, butter and cream. It will steam up so be VERY careful and not put your face over the mixture

4. Whisk vigorously for 30 seconds and add back to heat for a minute. Make sure everything has melted and is incorporated, you want your caramel to look silky

5. Add your salt and whisk

6. Remove from heat and let sit while you make your custard base

Ice Cream

1. In a medium saucepan on medium-low heat add sugar, 1 cup milk, and heavy cream. Stir until sugar has dissolved

2. In a separate bowl whisk together egg yolks. Slowly pour some of the warmed mixture into the yolks and whisk 

3. Pour yolk mixture back into saucepan and stir custard until it becomes thick enough to coat the back of a wooden spoon 

4. Strain custard mixture into remaining milk and whisk

5. Add caramel sauce to the custard and mix until fully incorporated 

6. Place in refrigerator overnight to cool

7. Add caramel custard mixture to ice cream maker and freeze following manufacturer's instructions. Once it has started to freeze add the bourbon and sprinkle in your flaked salt