“What butter and whiskey won’t cure, there is no cure for.”

For this recipe, you’ll need:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup dark brown sugar
• 2 tablespoons butter
• pinch salt
• 1/3 cup pasteurized liquid egg whites – I use the kind that come in a carton.  Make sure the only ingredient is egg whites.
• 2 tablespoons scotch – I like to use a strongly smokey and peaty scotch like Laphroaig.  Whiskey or bourbon also work nicely in this recipe.

In a small saucepan bring the butter, brown sugar and 1/2 cup cream to a boil. Turn heat to low and simmer for 8-10 minutes until the mixture becomes thick.

Remove the sauce from the stove and whisk in the remaining cream and all of the milk.  Add a generous pinch of salt and the egg whites.  Let the mixture cool in the refrigerator for at least one hour.

Add the scotch and process the mixture in your ice cream machine as you usually would.

Enjoy!