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Author Notes: This is a recipe originally from one of my favorite Martha Stewart cookbooks (the Martha Stewart Cookbook). The base is great for changing and adding to. The caramel whiskey sauce is an easy and delicious addition! —Abigail Hannah Wappes
Serves about 1 quart
Coffee ice cream base
cups Half and half
tablespoon Corn starch
- In a saucepan over medium heat, whisk milk and sugar. Stir until the sugar dissolves.
- In a separate bowl, whisk egg yolks and corn starch.
- Once the milk mixture comes to a simmer, slowly pour it into the eggs, whisking the eggs while you do to prevent curdling.
- Place the pan back on the stove over low heat. Continue to stir until the mixture thickens and coats the back of a wooden spoon. Pour through a strainer into a bowl to cool.
- Once mixture is cool, follow ice cream maker instructions to churn.
Caramel Whiskey Sauce
cup Heavy cream
- Place sugar, water, and whiskey in a saucepan over high heat. Mixture should come to a rolling boil. Do not stir, but allow mixture to boil until it becomes an amber color.
- Remove from heat and add butter and heavy cream. Once mixture has settled, you can put it back on low heat if there are caramelized pieces in the sauce.