Butterscotch and Kentucky Bourbon Gelato Style Ice Cream Recipe
This Sicilian gelato style ice cream uses cornstarch as a thickener and stabilizer instead of eggs and does not use any heavy cream. It is not only healthier, but much tastier. It is also easy to scoop and does not melt as fast.
First you're going to add 2 tbsp of butter to your pot and cook on medium to medium high heat until it stop foaming. This is going to give that nice butterscotch flavor. Then add in the brown sugar until melted, whisking constantly.
Next add in 1 cup of milk, 1/2 cup of half and half, vanilla and salt. Reduce heat to medium low so milk does not scorch.
You're going to save 1/2 cup of milk and whisk in the corn starch in a separate bowl until there are no more clumps. Be sure to add in the cornstarch slowly as you're whisking.
Next add the cornstarch and milk to the regular pot and cook on medium low heat for about 5 minutes whisking frequently. You will begin to see the mixture thicken. Continue heating and taste the back of the spoon to see if the starch flavor has dissipated. Once the starchiness has dissipated you can add in the Bourbon and take the ice cream mixture off of the heat to let cool.
Once cool, add to an air tight container and chill over night.
The next day add the mixture to your ice cream maker and churn for about 25-35 minutes. Be sure to immediately transfer it back into your air tight container and freeze right away.
Tips: Use an ice cream container that is shallow and wider, rather than a tub. This will help your ice cream freeze better.