Caramel Ice Cream With Whiskey Sauce

Caramel Ice Cream With Whiskey Sauce

This caramel ice cream is layered with a delicious whiskey sauce and a warmed bittersweet chocolate drizzle. The contrast between warm and cold is exquisite and you won’t get enough of this dessert.

Frozen Cream:

  • 1 cup of sugarcaramel ice cream
  • 1 cup of water
  • 3 cups of heavy cream
  • 3 tbsp of sugar
  • 1 tbsp of water
  • 2 tbsp of Scotch whiskey

Bittersweet Chocolate Whiskey Sauce:

  • ½ bittersweet chocolate tablet
  • 2 tbsp of Scotch whiskey

Caramel Ice Cream With Whiskey Sauce

First of all, place the sugar and water into a large saucepan. Stir until the sugar dissolves and then cook over medium heat until the mixture thickens. Once the liquid has an amber color, keep an eye on it. From here, it will begin to bubble slightly. Turn off the heat and stir to dissipate the heat. Incorporate 1 cup of heavy cream and whisk until you get a smooth mixture.

Secondly,wrap a parchment paper collar around the lip of a souffle dish. Make the collar extend over the rim of the dish for about 2 inches. Make enough space in the freezer so the whole dish can fit in. For the sauce, add sugar into some water then bring it to a boil. Swirl to dissolve it, cool to room temperature and then add the whiskey.

Next, once the caramel cools, whip in the remaining chilled 2 cups of cream. Fold a quarter of the caramel into the cream to lighten it, then pour the rest over it. Place it in the freezer and then let it chill overnight.

Lastly, melt the chocolate over a pot filled with boiling water. Pour in the whiskey and give it a stir. Take the caramel ice cream from the freezer, scoop it out onto serving bowls, then drizzle the warm sauce on top.

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