Boozy Butterscotch Recipe

Boozy Banana Butterscotch Ice Cream • The Bojon …

WEBAug 27, 2013 · Cover the custard and chill until very cold, 2-4 hours or up to a couple of days. Make the butterscotch sauce: In a medium, heavy …

1. Preheat the oven to 400ºLay the bananas in a baking dish (a shallow loaf pan works well). Dot with the butter and sprinkle with the sugar. Roast in the oven until very soft, 20 minutes. Mash the bananas, and continue to roast until caramelizing around the edges, another 20-30 minutes. Remove from the oven and let cool slightly.
2. In a medium, heavy-bottomed saucepan, heat 1 1/2 cups of the half and half over medium heat until hot and steamy, swirling the pot occasionally to prevent it from scorching on the bottom.
3. In a medium, heavy-bottomed saucepan, combine the butter, brown sugar, vanilla bean and scrapings, Lyle's syrup, and 1/4 cup of the heavy cream. Bring the mixture to a boil, stirring gently just once or twice. Simmer the mixture for 3 minutes. Remove the sauce from the heat and stir in the remaining 1/4 cup cream. Strain the sauce into a heatproof bowl or jar, then stir in the bourbon the flaky salt. Cool the sauce to room temperature, at least an hour before layering it with the ice cream, or chill in the refrigerator for up to a month. (If chilled, re-warm to a drizzle-able consistency before layering.) You should have about 1 cup of sauce.
4. Place a large (9x5" or largeloaf pan in the freezer.

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