Salted Bourbon Caramel–Cured Egg Yolks with Vanilla Ice Cream - Cook's Illustrated | America's Test

Name: Salted Bourbon Caramel–Cured Egg Yolks with Vanilla Ice Cream - Cook's Illustrated | America's Test
Ingredients: 2 cups (14 ounces) sugar; ½ cup plus ⅓ cup water, divided; 1 tablespoon corn syrup; ½ cup plus 2 tablespoons bourbon, divided; 1 tablespoon kosher salt; 2 vanilla beans, sliced in half lengthwise, seeds scraped out (beans and seeds reserved together); 6 large eggs; vanilla ice cream

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Egg yolks add richness to (and improve the texture of) countless desserts—everything from cakes and cookies to crème brȗlée and ice cream. We are very comfortable with egg yolks in our desserts....

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Ingredients

2 cups (14 ounces) sugar
½ cup plus ⅓ cup water, divided
1 tablespoon corn syrup
½ cup plus 2 tablespoons bourbon, divided
1 tablespoon kosher salt
2 vanilla beans, sliced in half lengthwise, seeds scraped out (beans and seeds reserved together)
6 large eggs
vanilla ice cream