Today at Dining Delights, I made homemade Apple Cider and Salted Bourbon Butterscotch Ice Cream. This would be a great recipe to showcase in front of residents but if you make it ahead, they still will enjoy it! It’s been gorgeous this week and they were all looking for a delicious treat to round out their week!
Apple Cider and Salted Bourbon Butterscotch Ice Cream
Makes approximately 3 pints
For the Salted Bourbon Butterscotch
-2 oz butter
-1/2 cup brown sugar
-1 tbsp. dark corn syrup
-1/4 cup heavy whipping cream
-1/2 tsp vanilla extract
-2 tbsp bourbon
-1/4 tsp sea salt flakes
For the Apple Cider Ice Cream
-1 apple, finely diced
-1 tsp granulated sugar
-1 tsp ground cinnamon
-2 cups heavy whipping cream, cold
1 (14oz) can sweetened condensed milk, cold
1/3 cup apple juice
Instructions
1. In a small saucepan, combine all of the bourbon butterscotch ingredients and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
2. In a small saucepan, combine your diced apple, granulated sugar, and ½ tsp ground cinnamon. Cook over medium-low heat until tender.
3. In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form.
4. Add the sweetened condensed milk, apple juice, and ½ tsp ground cinnamon and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
5. In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight or for 7-8 hours at least.
Katie VanderStraaten
Dining Services Director I NorthPointe Woods I