BUTTERSCOTCH:

In sauce pan add brown sugar, corn syrup, butter, salt and water.

Bring to a simmer and let sugar dissolves, about 3 minutes.

Stir in cream and 2 Tbsp scotch. Continue to simmer until sauce is thick and syrupy. About 12 minutes.

Stir in remaining whisky and vanilla, simmer 3 more minutes and remove from heat.

Let sauce cool to room temperature.

Pour into 1 large glass jar or 2 pint size jars.

Store refrigerated for about a month.

VANILLA BEAN ICE CREAM:

Whip heavy cream until stiff peaks forms.

With mixer on medium slowly pour in condensed milk and add vanilla beans.

Continue to mix until combined and add in vanilla, mix until combined.

Pour into loaf pan or other freezer safe dish. Freeze over night.

ASSEMBLY:

Set out ice cream 10 minutes before serving to soften slightly.

Scoop into bowls, drizzle with Butter Scotch sauce.

Sprinkle with a little sea salt and walnuts (optional)