IntermediateIngredients
1 ½ C sugar
1/3 C glucose (may substitute light corn syrup)
1/3 C water
4 ¼ C heavy cream
¼ C bourbon
8 egg yolks
Pinch of salt
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Saucepan
- Mixing bowl
- Whisk
- Popsicle molds
Timing
Prepping time: 30 minutes / Cooking time: 10 minutes (excludes sous vide cooking)
Servings
4
Directions
- In a saucepan over medium-high heat, combine sugar, glucose or light corn syrup, and water. Do not stir.
- Bring to a boil and cook about 7 to 10 minutes, or until it turns light brown/caramel color.
- As soon as it begins to smoke, remove from heat and wait a few minutes to let it cool slightly but still remain hot. Slowly add the cream, stirring constantly to make sure it doesn’t bubble over. Add bourbon, slowly whisking until fully incorporated, about one or two minutes.
- Pour the mixture into a separate bowl and add the yolks and salt. Mix well for a few minutes and then strain.
- Chill the strained mixture in the refrigerator for about 20 minutes. When cooled, transfer the mixture into a sous vide pouch. Cook in water bath at 154°F (67.7°C) for 45 minutes to pasteurize.
- Remove from the water bath, open pouch, and pour the mixture into popsicle molds.
- Freeze for at least four hours, or overnight for best results.
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