Super easy, no-churn need apple cider and salted bourbon butterscotch ice cream.
Author:Claire of The Simple, Sweet Life
Prep Time:8 hours
Total Time:8 hours
For the salted bourbon butterscotch:
2 oz butter
1/2 cup brown sugar
1 tbsp. dark corn syrup
1/4 cup heavy whipping cream
1/2 tsp. vanilla extract
2 tbsp. bourbon
1/4 tsp. sea salt flakes
For the apple cider ice cream:
1 apple, finely diced
1 tsp. granulated sugar
1 tsp. ground cinnamon
2 cups heavy whipping cream, cold
1 (14oz) can sweetened condensed milk, cold
1/3 cup apple juice
In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
In a small saucepan, combine your diced apple, granulated sugar, and 1/2 tsp. ground cinnamon. Cook over medium-low heat until tender.
In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, apple juice, and 1/2 tsp. ground cinnamon, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight (or for 7-8 hours at least).