27 May Drunken Millionaire Ice Cream
Hello there, strangers! I hope you had a fantastic long weekend. I sure did!
For me, this year’s was far more tame than Memorial Days of the past. Much less booze and much more house hunting – for a friend, not me – a surefire sign that yes, I will, someday soon, have to call myself an adult. All the talk of mortgages & engagements, coupled with the fact that ‘girl’s night on the town’ became ‘girl’s night on the couch’ solely because we couldn’t get a cab, pretty much seals the deal. Not to mention that fact that I got a WHOLE ten minutes of A League of Their Own in before I dozed off on the couch (blaming that one on the Mexican food).
Now, let’s take a moment to thank the universe it’s summertime because I love me some ice cream. Not that ice cream is exclusive to summer – I’m a firm believer there’s a flavor for all seasons – but the heat has motivated to me turn off my oven and pull down the ice cream maker from it’s
dusty perch throne atop the refrigerator. (Which seems funny to say because as I write this, I’m sitting beside a preheating oven. What can I say? I’m a fiend.)
This Drunken Millionaire Ice Cream is the love child of classic Millionaire’s Shortbread Bars + Bourbon + Ice Cream. A menage-a-trois sugar-baby of sorts. We’ve got lightly boozy bourbon-vanilla ice cream, swirled with homemade caramel and fudge sauces and shortbread cookie chunks mixed throughout.
Let’s just say, if this ice cream were a real drunken millionaire, I might let him cop a feel. It’s that good. (Ear muffs, Mom!)
When I finally landed on this recipe (lots of noodling on this one), I decided to make my own caramel sauce because while intimidating, it’s something that I need to practice. I’ve made it before but not in over a year, and since I have a dark-bottomed pan and a novice eye, it took me three tries to get it right.
Biggest lessons learned were that:
1. If you have a stainless steel (or silver colored) saucepan, use it. My black, non-stick saucepan made it very hard to tell when my caramel had reached the proper amber color. Also, I need to invest in nicer cookware.
2. Making caramel isn’t all that hard – it’s all about mastering that fine line between perfectly nutty caramel and burnt. If you’re unsure, take it off the heat – better a little undercooked than over. And if you end up burning it you’ve only spent about 5 minutes of your life and a cup of sugar on a recipe flop so try again!
And since it just didn’t seem right to combine homemade caramel with store-bought fudge so I made that from scratch too – a MUCH easier recipe that comes together in 5 minutes or less – no threat of sugar burns or fire alarms.
Of course, if you don’t have the time (or desire) to make your own sauces, you can buy the jarred varieties from the grocery and it will work just as well. BUT I encourage you to try homemade caramel – you’ll feel very accomplished once you get it down. And in reality, you most likely won’t burn yourself or set anything on fire, you’ll just become a little familiar with the taste of burnt sugar.
Lastly, this is my fourth recipe featuring oh-so-delicious Walkers Shortbread. Since it’s the real deal – we’re talking lots of real butter – the Shortbread cookie chunks freeze into soft little pillows, adding a perfect texture to this otherwise intensely smooth custard-style ice cream (thank you, egg yolks).
To make it a little bit easier to get your hands on your own, my friends at Walkers Shortbread are offering a 20% off your entire purchase at www.us.walkersshortbread.com with coupon code BLDESSERT14! Promo ends May 30th (that’s Friday).
A few notes about this recipe:
By adding the bourbon to the ice cream base we are increasing the freezing temperature. The bourbon will help the ice cream to stay soft and scoopable but be careful, if you add to much, you’re ice cream won’t freeze! The general rule is max 1.5 tbsp of booze per quart of ice cream base. (We’re maxed out for this recipe.)
I like to transfer my ice cream from the ice cream maker into a chilled loaf pan. Place your preferred dish into the freezer for 15 minutes prior to filling it so your ice cream doesn’t melt while you’re adding in the toppings.
The fudge recipe can be made in the microwave. You’re welcome.
I halved the fudge sauce recipe from the original but still had some leftovers. I didn’t mess with the caramel proportions because I didn’t want to interfere with the cooking process – you’ll have about a cup of caramel total. You can try reducing the fudge further but I would recommend making the extra and using both for ice cream sundaes (lots of sprinkles!) and/or as dips for fresh fruit!
Cheers! XO, Katie
- 1 cup whole milk
- 1/2 cup sugar, divided
- Pinch of kosher salt
- 1 tsp vanilla extract
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 1/2 cup crushed Walkers Shortbread cookies (about 10 cookies)
- 1/4 cup fudge sauce (recipe below)
- 1/4 cup caramel sauce (recipe below)
- 1/2 cup heavy whipping cream
- 1/2 cup semisweet chocolate chips
- 1 tbsp butter
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy whipping cream
- Combine cream, milk, vanilla, 1/4 cup sugar, and salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- In a separate bowl whisk egg yolks and remaining 1/4 cup sugar in until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture to temper the eggs, then whisk the yolk mixture into remaining cream mixture. Cook the mixture over medium heat, stirring constantly, until it thick enough to coat a wooden spoon, 2–3 minutes.
- Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. You want to mixture to be COLD when goes into your ice cream maker so to speed up the process, put the ice bath in the fridge. The cooling process should take at least 4 hours.
- Once cool, add 1 1/2 tsp of bourbon to the ice cream base and process custard in an ice cream maker according to manufacturer’s instructions.
- Once frozen, scoop half of the ice cream into your preferred dish (I used a chilled loaf pan)n and smooth into an even layer. Drizzle half of your caramel and fudge sauces over the layer, then sprinkle over 1/2 of the shortbread crumbs. Scoop the remaining ice cream and smooth into another layer and top off with remaining caramel, fudge and cookies.
- Cover with parchment paper or plastic wrap and freeze until firm, at least 4 hours and up to 1 week.
- Bring cream to a simmer in a medium saucepan. Remove from heat, add chocolate and stir until melted.
- Add the remaining ingredients and blend until smooth. Let cool completely before adding to ice cream.
- First, make sure you have all 3 ingredients ready to go - caramel waits for no one! In a heavy saucepan, heat the sugar in an even layer over moderate heat.
- Once the caramel starts browning at the edges, use a heatproof spatula to drag the sugar towards towards the center to prevent any burnt spots. Once burnt, caramel can’t be saved so don’t let anything get to dark. Once your sugar has melted, stop stirring. Things will start to move pretty quickly from here.
- The sugar will begin to boil and start to turn a golden brown color. Give the pan a few swirls to ensure it's cooking evenly but to not stir. Once your sugar has reach the color of a copper penny, remove from heat and add the cream and butter. The mixture will hiss and bubble up a bit. Whisk until smooth. Cool in the pan for a few minutes then transfer to a heat-proof container to finish the cooling process.