Bone Marrow & Bourbon Ice Cream With Toasted Caramel Sauce
Start with marrow from Certified Piedmontese grass fed, grass finished split marrow bones for a decadently rich and creamy ice cream with a hint of bourbon. A few steps of prep are totally worth the end result. Trust us: this is the ice cream you need right now!
Makes about 1 quart of ice cream
1 cup heavy cream
1½ cups whole milk
½ cup sugar, divided
1 whole vanilla bean
¼ teaspoon sea salt
5 egg yolks
1 teaspoon vanilla extract
2 ounces bourbon
Toasted Caramel Sauce, for serving (recipe follows)
With a small spoon, scoop the marrow out of the bones into a saucepan over medium-low heat. Render the marrow for about 30 minutes, or until the marrow resembles crispy bacon. Strain the fat from the marrow and set aside. Discard the marrow.
To a sauce pot, add the cream, milk, half the sugar, the vanilla bean, and the bone marrow fat. Mix well and bring to a simmer. To a separate bowl, add the remaining sugar, sea salt, vanilla, and egg yolks and whisk until combined.
Once the milk-cream mixture comes to a simmer, 2 ounces at a time, add it to the yolk mixture, whisking constantly (to keep the eggs from scrambling). When both mixtures are combined, pour back into the sauce pot. Turn heat to low and heat the mixture slowly while scraping the bottom of the pan with a spatula. Cook until the mixture thickens enough to coat the back of a spoon. Remove from heat.
Into a medium bowl, strain the mixture through a fine mesh strainer. Whisk in the bourbon. Cover with plastic wrap so that the wrap is directly on top of the mixture (so the mixture doesn’t form a skin). Chill overnight.
The next day, spin the mixture in an ice cream maker until it reaches your desired consistency. Drizzle with Toasted Caramel Sauce (recipe follows).
Toasted Caramel Sauce
1 cup brown sugar
1 teaspoon lemon juice
1 tablespoon butter
1 ounce bourbon
¼ cup heavy cream
To a saucepan over medium heat, add the sugar and lemon juice. With a wooden spoon, stir until the sugar melts and starts to caramelize (it should smell roasted and nutty, but not dark and burnt). Add the bourbon, butter, and heavy cream and stir. This mixture tends to steam and rise, so watch carefully. Once the mixture is thoroughly combined, remove from heat and let cool.