Butterscotch Ice Cream

1 c. firmly packed light brown sugar
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks

In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).

In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.

Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.

Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.