Endless Ice Cream: Cherry Whiskey Caramel
When I saw the Father’s Day cake from bakersroyale, I knew I had to make it. Actually, I made two. It was one of those fortuitous days where I had everything on hand for the recipe, plus a little extra. Have you ever eaten something that has left you breathless, wordless? That’s how I felt about this cake. The combination of flavors was just perfect. So of course I had to convert it to ice cream form: almond flavored ice cream, with a salted caramel swirl and whiskey-soaked cherries. And while the ice cream didn’t leave me quite as stunned as that cake did, it is very, very delicious. The cherries can be made and refrigerated up to 3 days ahead, and the salted caramel sauce can be made up to 2 weeks ahead if you’re not up to tackling everything in one day.
Cherry Whiskey Caramel Ice Cream
Makes about 1 quart
Inspired by bakersroyale
Salted caramel sauce from David Lebovitz
For the cherries:
- 1.5 cups pitted and halved cherries (220g)
- 2 Tbs whiskey (30ml)
- 1/3 cup sugar (80g)
- 1/4 cup water (60ml)
For the salted caramel sauce:
- 6 Tbs unsalted butter (85g)
- 3/4 cup sugar (150g)
- 1 cup heavy cream (250ml)
- 1/2 tsp pure vanilla extract
- 1.25 tsp flaky sea salt (or Diamond Crystal Kosher Salt)
For the ice cream base:
- 2 cups heavy cream (500ml)
- 1 cup whole milk (250ml)
- 3/4 cup sugar (150g)
- a pinch of salt
- 4 large egg yolks
- 1.5 tsp pure almond extract
- 1 tsp pure vanilla extract
- For the cherries: In a small saucepan heat the sugar and water over medium-high heat until the sugar is dissolved. Pour the hot liquid over the cherries and let soak on the counter until they come to room temperature. Stir in the whiskey. Let soak in the fridge until ready to use.
- For the salted caramel sauce: Melt the butter in a large saucepan or dutch oven. Stir in the butter and cook, stirring frequently until the sugar is a dark golden brown. Remove from heat and quickly whisk in half of the cream (be careful—it may sputter, keep your arms and hands covered, and turn your face away). Stir in the rest of the cream, then the vanilla and salt. Return the sauce to the stove, and whisk over low heat until lump-free. Refrigerate up to two weeks until ready to use.
- For the ice cream base: In a large saucepan combine the milk, cream, sugar and salt. Heat over medium-high until sugar is dissolved. Slowly drizzle the hot mixture into the yolks, whisking furiously. Return the custard to the saucepan and cook over medium-high heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and pour the custard through a mesh strainer. Whisk in the almond and vanilla extracts. Chill in the refrigerator until cold.
- Churn the ice cream according to you ice cream maker’s instructions. When the churning is complete, spread 1/3 of the ice cream over the bottom of a shallow airtight container (1.5 quart capacity). Next, drizzle 1/3 of the cold salted caramel sauce over the ice cream. Evenly distribute 1/3 of the cherries over the sauce. Top with another 1/3 of the ice cream and repeat the layers until everything is gone. Cover with plastic wrap and an airtight lid. Freeze for 4 hours, or up to 2 weeks.