Coffee Ice Cream With Caramel Whiskey Sauce

• Coffee ice cream base
• 1 1/2 cups Half and half
• 1/2 cup Sugar
• 3 Egg yolks
• 1 tablespoon Corn starch
• Caramel Whiskey Sauce
• 1 1/4 cups Sugar
• 2 ounces Whiskey
• 1 ounce Water
• 1 cup Heavy cream
• 3 ounces Butter

1. In a saucepan over medium heat, whisk milk and sugar. Stir until the sugar dissolves.
2. In a separate bowl, whisk egg yolks and corn starch.
3. Once the milk mixture comes to a simmer, slowly pour it into the eggs, whisking the eggs while you do to prevent curdling.
4. Place the pan back on the stove over low heat. Continue to stir until the mixture thickens and coats the back of a wooden spoon. Pour through a strainer into a bowl to cool.
5. Once mixture is cool, follow ice cream maker instructions to churn.
6. Place sugar, water, and whiskey in a saucepan over high heat. Mixture should come to a rolling boil. Do not stir, but allow mixture to boil until it becomes an amber color.
7. Remove from heat and add butter and heavy cream. Once mixture has settled, you can put it back on low heat if there are caramelized pieces in the sauce.

coffee, sugar, egg yolks, starch, caramel whiskey sauce, sugar, whiskey, water, heavy cream, butter

Taken from food52.com/recipes/36474-coffee-ice-cream-with-caramel-whiskey-sauce (may not work)