Butterscotch Crunch Ice Cream
"If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks...."
INGREDIENTS
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For the Crunch:
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1/4 cup heavy cream
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4 tablespoons unsalted butter
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1 1/4 cups firmly packed light brown sugar
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1/2 teaspoon salt
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1 tablespoon Scotch whiskey
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1 teaspoon vanilla extract
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For the Ice Cream:
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3 cups milk
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1 vanilla bean, split
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1 cup firmly packed light brown sugar
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9 large egg yolks
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1 teaspoon vanilla extract
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