Salted Bourbon Caramel–Cured Egg Yolks with Vanilla Ice Cream

Instructions

1. • 2 cups (14 ounces) sugar 
   • ½ cup water 
   • 1 tablespoon corn syrup
   Combine sugar, ½ cup water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees F/160 degrees C, 6 to 8 minutes. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F/177 to 182 degrees C, 2 to 4 minutes longer.  
2. • ½ cup plus 2 tablespoons bourbon, divided 
   • ⅓ cup water 
   • 1 tablespoon kosher salt 
   • 2 vanilla beans, sliced in half lengthwise, seeds scraped out (beans and seeds reserved together)
   Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla beans and seeds into caramel mixture and swirl to incorporate (mixture will bubble and steam). Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine. Strain caramel through fine-mesh strainer into loaf pan and let cool completely, 45 minutes to 1 hour; discard beans in strainer. (Caramel can be made up to 2 days in advance and stored at room temperature.) 
3. • 6 large eggs
   Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with caramel. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through.
4. • Vanilla ice cream
   Place scoop of ice cream in each of 6 small bowls. Using back of small spoon, make small indentation in center of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired. Serve.