Spicy Caramel Ice Cream With Bourbon Maple Sauce Recipes

Steps:

• Place ice cream in refrigerator the day before the party.
• At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

Steps:

• In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
• With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.
• Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.
• Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.
• Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

Steps:

• In a large stockpot, heat the cream to 160°, being careful not to boil. While cream heats, in a large bowl whisk your egg yolks and sugar together until smooth. Add a 1/2 cup of the heated cream, while constantly whisking. Continue adding the cream in small increments while whisking until the mixture is smooth and tempered. Run through a fine mesh strainer or chinois to catch any shells or cooked egg pieces. Cool down mixture quickly in an ice bath, and refrigerate for up to 4 days. Ice cream turns out better if this is refrigerated overnight. Over a double boiler, combine the dulce de leche and nutmeg, whisking until the caramel has liquified and is very smooth and without lumps. Slowly whisk in the ice cream base until the mixture is even in color with no caramel chunks. Run the mixture through a strainer and chill before preparing according to your ice cream maker. While ice cream mixes, combine the bourbon and maple syrup in a small saucepan, and bring to a slow boil. Simmer for 2 minutes. In a small bowl, combine the corn starch and water, and mix with a spatula to make a slurry. While bourbon and syrup continue to simmer, slowly drizzle the slurry into the saucepan, while constantly whisking. Turn heat back up and allow mixture to slowly boil until it will coat the back of a spoon. Cool in an ice bath before refrigerating. If mixture ends up runny, make more corn starch/water mixture and boil it into the sauce again. Lightly drizzle sauce over the caramel ice cream for a perfectly spicy and balanced dessert.