Rich and creamy salty vanilla custard gets topped with a salted whiskey caramel sauce in this irresistible sundae.
Sure, I would like it if the temperature outside were higher than my shoe size…
…but if you can’t beat ’em, join ’em.
And if you can’t join ’em (because guys, it is really cold)…eat ice cream.
Yes, it’s true, New York City is having record-breaking, colder-than-polar-vortex, feels-like-minus-tweens temperatures today.
And I am not advocating hot chocolate. Or coffee. Or portable space heaters.
But ice cream. ICE CREAM. Because if there’s one thing we need, it’s to be colder. Obvi.
Actually, I’m really just a firm believer that there is no occasion that doesn’t call for ice cream.
Tuesdays are for mint chocolate, birthdays are for chocolate chip cookie dough, and That Time I Got Frostbite While Walking to Work definitely requires a little salt, a little sweet, and a whole lot of licking the bowl clean because I can’t feel my fingers enough to figure out how to use a spoon.
The sacrifices we make for love.
(Who really needs their left pinky fingertip anyway, #amIright?)
In case you haven’t been convinced yet by my senseless ramblings, YOU NEED THIS. It’s the creamiest of the creamy, with just a hint of salt and a smooth alcohol kick that lingers on your tongue long after your last spoonful.
Worth losing a finger for. Maybe even two.
- 2¾ cups whole milk
- 6 large egg yolks
- 1 tbsp plus 2 tsp cornstarch
- 1 oz cream cheese, softened
- ¾ tsp fine sea salt
- 1 tbsp vanilla extract
- 1 cup heavy cream
- ¾ cup sugar
- 2 tbsp light corn syrup
- ⅔ cup sugar
- ¾ cup heavy cream
- pinch fo fine sea salt
- 2 tbsp whiskey
- For the ice cream, mix 2 tbsp of the milk, egg yolks, and cornstarch in a small bowl. Set aside.
- In a medium bowl, whisk together the cream cheese, salt, and vanilla until smooth.
- Combine the remaining milk, cream, sugar, and corn syrup in a medium saucepan. Bring to a boil over medium-high heat and let boil for 4 minutes. Remove from the heat and, ½ cup at a time, add it to the egg yolk mixture, whisking constantly. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, just until it comes to a boil. Remove from the heat immediately.
- Slowly whisk the hot milk mixture into the cream cheese mixture until smooth. Pour into a 1 gallon ziploc freezer bag and submerge in an ice bath. Put the custard and ice water in the fridge and let stand until cold, about 30 minutes.
- Pour the chilled custard into your frozen ice cream canister and turn on the machine. Let churn until thick and creamy, about 25 minutes. Pack the custard into a storage container. Seal with an airtight lid. Freeze until firm, about 4 hours.
- For the caramel, sprinkle the sugar evenly over the bottom of a heavy-bottomed saucepan and set over medium-high heat. Once a layer of sugar starts to melt, use the spatula to stir the hot melted sugar into the unmelted sugar. Continue to push the sugar around the pan until it is all melted and evenly amber. Remove from the heat and slowly stir in the cream. If there are any lumps of hardened sugar, return the pan to medium heat and stir until completely melted. Pour into a bowl and let cool slightly. Stir in the salt and whiskey.
More ice cream!
From Around the Web:
Thai Tea Ice Cream from Amandeleine
Buttermilk Pancake Ice Cream from Take a Megabite
Pumpkin Gingersnap Ice Cream from Baked By Rachel
Salted Butter Caramel Ice Cream from Annie’s Eats
Chocolate Malt Ice Cream Sandwiches from Love & Olive Oil
Divine. I love that cream cheese & cornstarch base for making a really velvety ice cream! Hope it warms up for you soon!
I have heard a lot about frozen custard (mainly from that DDD program), but I have never had it. it looks like the perfect indulgent dessert.
Oh yes, Joanne! There’s never a bad time for ice cream. I hold a special place in my heart for frozen custard 😉
I agree sister! There is no occasion that doesn’t call for ice cream! Even with negative temps and wind chill that shouldn’t even be legal, we’ve been on a mochi ice cream binge 🙂 dude, this looks sooo good. . and the salted whiskey caramel sauce is perfection!
I saw whiskey + caramel and I came right on over. This is pushing ALL my buttons. YUM! Have a great weekend, Joanne!
ugh it is is crazy cold in Ohio too. BLECH.
but this ice cream…it is what dreeeeams are made of! I love the sweet + salty and that gorrrrgeous caramel sauce!
Whiskey and caramel are my demons. I have a jar of whiskey caramel in the fridge right now so I guess this just has to happen!!
This frozen custard looks so good Joanne! Love the salty sauce! Perfect for the cold weather xoxo 🙂
It’s been bitterly cold here too but that won’t stop me from enjoying a big bowl of this ice cream! Yum, that salted whiskey caramel sauce is everything!
You know, my ice cream maker has been lonely lately. This might just make me pull it out, plus I just love the sound of custard.
You had me at salted whiskey caramel sauce. I don’t know, it just might be worth the risk…
It looks so rich and divine! That caramel sauce is the killer.
Ice cream any time all the time! I can just sit by the fire to keep warm while I indulge. I love the whiskey caramel sauce. I’d eat that alone!
Joanne – this looks so darn creamy – wow! Now – just imagine what it would be like if instead of nasty and cold SN#@ we had this GORG frozen custard fall from the sky and blanket EVERYTHING!
Mouth. Is. Watering! Salt gives even the most delicious-on-their-own foods that little extra somethin somethin! Love this, Joanne!
Oh my word, I am dying!
Noooooooooooooooooo! I’m literally licking my laptop screen right now, freakin’ awesome!! 🙂
Yup, I want this right now lol. And whiskey caramel sauce… LOVE IT.
You’re right Joanne, I definitely need this. Only problem – I’ve given up sweets for Lent. And I’m two and a half days into Lent. If I’d known this recipe was coming, I would’ve given up something else!
You’re amazing. I can’t eat ice cream in the cold!
OMG – this would be just as delicious down here in NZ where the weather is quite warm at the moment:) Hope things are starting to thaw for you Joanne – mind, if you can stay inside and eat this, that’s not all bad:)
Hey, I made ice cream too! More like a cheater version, but still. I’ll take some of yours with my 75 degree weather, please. Salted whiskey caramel sauce, really? Omg.
Ahhh the custard! The sauce! The salt! Obsessed. Salty sweet is a hundred times better than plain sweet, and that’s a fact. This sundae looks to die for 🙂
YUM! I’m all about salted desserts! This caramel looks so delicious!! 🙂 Great recipe!
It’s never too cold for ice cream, especially one that looks as good as this one does. I can turn up the heat, pull the shades and pretend it’s July! 🙂
I’d take a giant spoon and that sauce and would be happy! Looks amazing!
Yummmm. I want to hurry and buy an ice cream maker now! That sauce looks amazing!
Two mentions of “salt” in the title? And whiskey? This was made for me. Heart = won.
Also, I feel terrible for all you Northeastern folks. 50s and sunny in Portland! Everybody come over!
Oooh, I totally agree that you probably couldn’t warm yourself up enough with hot chocolate etc. in those kinds of horribly low temperatures, so why not just enjoy a big old dish of ice cream, anyway? I like your way of thinking!
The recipe sounds just divine … frozen cutard? Whiskey sauce? Oh my goodness, I’m in heaven just thinking about it .. 🙂
I’m ready to pump up the heat so I can have a ginormous bowl of this!
This looks perfect, Joanne! I love ice cream and that caramel sauce is calling my name! SO yummy! 😀
I would be in danger of eating that entire batch of caramel sauce by the spoonful! So good. 🙂
oh my Joanne this sounds all kind of incredible. getting tempted to by an ice cream maker just for this recipe x
I know I will love this caramel sauce!
What a tasty treat!
I actually think this is brilliant because I can’t warm up no matter what I do, so why not enjoy it. LEAN IN TO THE FREEZE!
Haha I am with you I have been craving ice cream despite the frigid temperatures. With the whiskey in this that would warm me right up 😉
Oh my, girl this looks yummilicious. It is super warm where we are and hey, I would eat whereever I am.
Almost too much salty-sweetness to bear. SO GOOD!
Yep Icecream can cure everything except cold. Bring on summer…
That sauce looks lovely!
WONDERFUL treat, joanne! salt + caramel always wins, particularly when booze is somehow involved. 🙂
I would eat this no matter how cold it is outside. With extra caramel please!
I’ve missed much while I’ve been away on vacation but scrolling through your posts, this one immediately jumped out at me. We just returned from California where it was mid to upper 80s and returned to wake up to -7 this morning. Ouch! I’d love to pretend I’m warm again by making this! I’ve made Jeni’s salted caramel ice cream which was delicious. The caramel sauce with whiskey sounds amazing!
If you are already cold, why not eat ice cream…especially with the caramel sauce. 😀
wow that sauce looks good enough to convince me I need a bowl of ice cream and we have the heat for ice cream right now!
Oooooooooooooooooh my this looks amazing!! Wow. 🙂
I mean, it’s not like we don’t have heat, so ice cream is obviously encouraged this time of year. This looks amazing. Too amazing. I don’t know that I could even save the caramel for ice cream before just eating it with a spoon.