I was asked to create an ice cream sandwich in honor of National Ice Cream Sandwich Day which is Tuesday August 2nd. Four Roses Bourbon would sponsor this and ask that we include bourbon into the recipe. I thought that having a salted caramel bourbon ice cream between sweet pretzels would be fun……
I started by creating the Salted Caramel using Pink Sea Salt. The sweet dough would be made next and onto the bourbon ice cream. It was my first experience creating an ice cream sandwich so quite naturally I was a little nervous, but once I started there was no stopping me in what was to come.
I kept this invention to myself as my husband and children patiently watched to see what the end result would be, and once the sandwiches were constructed, everyone waited with baited breath to try out these BOOZY treats. I hope you enjoy making these as much as I did and enjoy eating them even more………
For the Caramel:
1 cup of sugar
2 1/4 cups of heavy cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
Heat 1 cup of sugar in a dry heavy skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly, until it is dark amber.
Add 1 1/4 cups of the cream and cook, stirring until all of the caramel has dissolved. Transfer to a bowl and stir in the sea salt and the vanilla.
Cool to room temperature
For the dough:
2/3 cups of whole milk
5 tablespoons of sugar
1 3/4 cup of active dry yeast
2 large eggs (room temp)
2 3/4 cups of AP flour
1 teaspoon kosher salt
1/2 cup unsalted butter cut into 1″ pieces
Heat the milk in a small saucepan over medium heat until the thermometer reads 110* F. Transfer the milk to a measuring cup; stir in 1 tablespoon sugar. Sprinkle the yeast over milk and whisk to blend. Let sit until the yeast is foamy, about 5 min. Add the eggs; whisk until smooth.
Combine the remaining 4 tablespoons of sugar; flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk and egg mixture. With the mixer running, add 1/2 cup of the butter 1 piece at a time, blending well. Mix for one minute and continue to knead until the dough appears soft and silky.
Transfer the dough to another bowl brushed with oil. Cover the dough and allow to rise in a warm draft free area for 1 1/2 hours until it has doubled in size.
Once the dough has risen, it is now time to create the sweet pretzels. Line 2 baking sheets with parchment paper. Prepare a surface to roll the dough out on. Make sure the surface has lots of flour on it so that your dough won’t stick. Cut the dough into pieces to roll into a 17″ long rope. Form the rope into a U shape. Lift the top of each end and fold over or under the opposite side and press together. Repeat with the remaining dough. Divide pretzels between sheets, spacing about 2″ apart. Cover and place in a warm draft free area to rise until doubled in size about 30-45 minutes.
Preheat the oven to 375*F. Beat the egg whites in a teaspoon of warm water and brush each pretzel with the egg wash. Sprinkle each pretzel with the pearl sugar.
Bake for 10 minutes; rotate the pans on the racks in the oven and continue to bake for an additional 6-8 minutes.
For the Ice Cream:
1 cup of whole milk
1 cup of heavy cream
1/4 cup of sugar
6 egg yolks
1/2 teaspoon vanilla extract
3 tablespoons Four Roses Bourbon
Bring the milk and the cream to 115*F . Beat the egg yolks in a metal bowl with the sugar. Slowly pour the milk into the egg mixture whisking while pouring. Once the eggs and milk are completely mixed; pour the mixture back into the saucepan and heat on medium heat; whisking until the mixture becomes thick. Use the back of a wooden spoon to test the thickness of the custard; if it sticks to the back of the spoon, it is ready.
Transfer the custard to a glass bowl and allow to cool. One it is completely cooled, add the vanilla extract and the bourbon. Pour the mixture into your ice cream maker and churn according to the directions for your maker.
Once the custard has been churned, drizzle the caramel in layers by adding the caramel then the custard, it can be placed into a airtight container to freeze. I allowed my custard to freeze overnight to ensure a creamy and thick ice cream.
Now it’s time to construct your delicious Boozy sweet pretzel salted caramel ice cream sandwiches……..
Disclosure: I was given a bottle of Four Roses Bourbon and also received a stipend to create this wonderful recipe to share. Everything written was based on my own opinions and personal experience.
Many thanks to Four Roses Bourbon, Laura Baddish, and Chef Melissa Hass for offering this opportunity.