Vanilla and Bourbon are a delicious combination. And as a bonus I find that a little alcohol in homemade ice cream helps keep the ice cream creamy and not get too icy – since alcohol doesn’t freeze. This Vanilla-Bourbon Ice Cream was so yummy and creamy – it was perfect. We devoured it too quickly.
Recipe: Vanilla-Bourbon Ice Cream
Adapted from David Lebovitz’s “The Perfect Scoop”
- 1 cup Whole Milk
- 3/4 cup Sugar
- 2 cups Heavy Cream
- pinch of Kosher Salt
- 1 Vanilla Bean – split in half lengthwise
- 6 large Egg Yolks
- 1 tsp Vanilla Extract
- 2 tbs Bourbon
- Heat milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife. Drop in the vanilla bean pod. Cover, remove from heat, and allow to infuse for about an hour.
- Prepare an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Pour the cream into the 2-quart bowl and set a strainer over the top.
- In a separate bowl, whisk together the egg yolks. Rewarm the milk then slowly pour some of the milk into the egg yolks, whisking constantly. Pour the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula. Cook until the custard is thick enough to coat the back of the spatula.
- Strain the custard into the heavy cream in the bowl. Stir over the ice until cool.
- Add the vanilla extract and bourbon. Place in the fridge until thoroughly chilled.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Meal type: dessert