1 tablespoon corn syrup (optional - this helps retard the ice crystals during freezing is all so no big deal to leave it out, your ice cream may just be slightly icy-er)
1½ cup whip cream
6 eggs
Preparation Instructions
TO MAKE THE CARAMEL
Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
Add the bourbon, vanilla extract and salt and whisk again a couple times just to incorporate. Cook and stir for about 3-4 more minutes to cook the bourbon.
Let cool to room temperature. TO MAKE THE ICE CREAM
In a medium saucepan, melt the chocolate over low heat.
Add the cocoa powder, vanilla, half and half and coffee powder and stir to combine.
Remove from heat and add the heavy cream and corn syrup, whisk until smooth.
Place all the eggs in another small bowl and beat until they are all broken up and then pour into the chocolate mixture, whisk until homogenous.
Pour into your ice cream maker and run according to the manufacturers instructions.
When the ice cream is ready, fold in about ½ cup of the caramel sauce.
Serve now for a soft treat or place in the freezer for later. If you freeze it overnight you will want to remove it from the freezer for about 20 minutes before serving.
Top with additional caramel.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/07/rich-mocha-ice-cream-with-salted-bourbon-caramel/