HOW TO MAKE SWIRLED ICE CREAM RECIPES

Steps:

• Put the water on to heat up for the double boiler, if using.
• Add the brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts.
• Heat on medium high for five minutes Without stirring. You want it to be boiling rapidly, but not so much it starting to boil up and over the edge of the pot.
• Remove from heat, add the vanilla and stir well. Cool in the fridge while you make the rest of the ice cream base.
• Add the remaining one and a half cups of cream and milk to a seperate small pot on the stove. Gently heat untill just warm, Do Not overheat or boil or you risk your butterscotch becoming grainy.
• Seperate the egg yolks and put the whites aside for another recipe. Beat the egg yolks, then slowly add the warmed milk and cream, mixing in well to temper the yolks.
• Transfer the egg mix to the top of a double boiler. Add the glucose syrup and stir well. Cook on medium low, stiring frequently for about five to ten minutes or until mix thickens and coats the back of a spoon. Do not over heat or the eggs will scramble.
• Remove from heat immediatly and allow to cool. Strain into the butterscotch and mix well. Transfer to a heatproof container and chill in the fridge for at least four hours, preferably overnight.
• To make the burbon butterscotch add brown sugar, butter, salt and half a cup of cream to a small pot on the stove. Heat on medium high, stirring occasionally until the butter melts.
• Heat on medium high for five minutes Without stirring. You want it to be boiling rapidly, but not so much it starting to boil up and over the edge of the pot.
• Remove from heat, add the vanilla, lemon juice and Bourbon and stir well. Allow to cool until you a ready to churn your ice cream. You want to the swirl to be cool so it doesn't melt the ice cream, but not to cold is has solidified. If making it the day before hand store in the fridge until needed, then allow to come to room temperature for at least thirty minutes before churning your ice cream.
• Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
• Churn the ice cream. It will be the consistency of soft serve when done.
• Layer the ice cream into the container, drizzling generioiusly with burbon caramel as you go. Cover and freeze for about four hours until firm, or over night.
• To serve remove from freezer, scoop and enjoy! Fabulious on its own or with some extra Bournbon butterscotch drizzled over the top! Delicious!