Rich Mocha Ice Cream with Salted Bourbon Caramel
Oh hello decadent and amazing ice cream….
It was my birthday this week and normally I make myself some kind of fun birthday cake but this week I simply couldn’t be inside the house too much.
You see we have had 4 mountain lions living in a very concentrated area, normally an adult female lion will cover about 30 square miles, and males have an even larger range. Well these guys aren’t leaving, probably too much more than about 3 square miles and they have been killing anything that moves. We have been listening to them eating and snarling at each other up in our woods for days but they typically just eat and leave.
Until Monday evening. At about 8pm we heard one of our baby goats scream in terror. She was gone. I’ll spare you the rest of the details.
So I simply couldn’t be inside the house all day making cake as I needed to keep a very close eye on the rest of our goats until we can do some work on our fencing to make it harder for the lions to get in.
So I made ice cream.
I have had a deep love affair with ice cream for a very long time anyway so it’s really quite fitting.
Being a birthday ice cream though, it needed to rich, it needed to be dark, sultry, and above all. Amazing.
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy cream, room temperature
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
FOR THE ICE CREAM - 4oz 60% dark chocolate
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla
- ½ cup half and half
- 1 tablespoon coffee powder
- 1 tablespoon corn syrup (optional - this helps retard the ice crystals during freezing is all so no big deal to leave it out, your ice cream may just be slightly icy-er)
- 1½ cup whip cream
- 6 eggs
- TO MAKE THE CARAMEL
- Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
- Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
- Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
- Add the bourbon, vanilla extract and salt and whisk again a couple times just to incorporate. Cook and stir for about 3-4 more minutes to cook the bourbon.
- Let cool to room temperature.
TO MAKE THE ICE CREAM - In a medium saucepan, melt the chocolate over low heat.
- Add the cocoa powder, vanilla, half and half and coffee powder and stir to combine.
- Remove from heat and add the heavy cream and corn syrup, whisk until smooth.
- Place all the eggs in another small bowl and beat until they are all broken up and then pour into the chocolate mixture, whisk until homogenous.
- Pour into your ice cream maker and run according to the manufacturers instructions.
- When the ice cream is ready, fold in about ½ cup of the caramel sauce.
- Serve now for a soft treat or place in the freezer for later. If you freeze it overnight you will want to remove it from the freezer for about 20 minutes before serving.
- Top with additional caramel.
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