Use the fanciest dairy you can for this one.
20g / 2 Tablespoons bourbon100g / about 5 large egg yolksPlace the butter in a medium heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil.
Place the custard base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid.
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