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Author Notes: A play on a sundae at my custard drive in--lots of butterscotch, jimmies, and a hint of the hard stuff! —mkate72 @ pbpickles
Makes 1 quart
- 1 vanilla bean
- 1 1/2 cups half and half
- 1 cup sugar
- 2 tablespoons sweetened condensed milk
- 5 egg yolks
- 1 1/2 cups heavy cream
- 2 tablespoons Drambuie
- Salted Pecans
- Maraschino Cherries
- Butterscotch Sauce (see below)
- Cut the vanilla bean in half and scrape out all of the seeds.
- Mix the half & half, sugar, milk, and vanilla seeds in a large sauce pan over low heat. I also put the bean in the pot too to steep out more flavor.
- Once mixture is warmed through, remove from the heat and discard the bean.
- In a medium sized bowl beat the egg yolks until they are creamy and pale yellow.
- Take 1 1/2 c. of the warm half & half and slowly beat into the egg yolks to temper them.
- Take the warmed egg mixture and slowly whisk back into the remaining half & half in the sauce pan.
- Heat up the saucepan over medium-low heat and whisk constantly until the mixture becomes thick.
- Pour the custard through a fine mesh strainer into a clean mixing bowl. Add in the heavy cream & Drambuie and stir to combine.
- Chill the mixture in the refrigerator or in a ziploc bag in an ice bath.
- Once completely cool, process in your ice cream maker according to the manufacturer’s directions.
- Pour into a container and freeze until set.
- Serve the custard with butterscotch sauce, jimmies, pecans, and a cherry on top.
Spiked Butterscotch Sauce
- 1/2 cup butter
- 1 tablespoon corn syrup
- 1/4 cup brown sugar
- 2/3 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon Drambuie
- 1/2 teaspoon vanilla extract
- In a large saucepan over low heat, melt the butter, corn syrup, and 1/4 c. water.
- Once the butter has melted, add in the sugars. Stir to combine, scrape down the sides, and insert a candy thermometer.
- Let the mixture simmer over medium heat until the temp reaches 245°, about 6-8 minutes.
- When the mixture is golden brown and at 245°, remove the saucepan from the heat and carefully stir in the cream, Drambuie, and vanilla extract. Be careful as the mixture can bubble up when adding the cream.
- Let the sauce cool and serve.
- This recipe was entered in the contest for Your Best Frozen Dessert