What better way to celebrate National Ice Cream Day than with delicious homemade Bourbon Vanilla Ice Cream.
Traditional custard ice cream is a decadent make-ahead treat. It is easier to pick up a ready-made carton in the grocery store, but any bourbon flavored vanilla ice cream you could buy would have bourbon flavoring…not bourbon! It is worth the effort. It is best to make the base the night before, cool overnight, make the ice cream in the morning and freeze until ready to use.
Bourbon Vanilla Ice Cream Ingredients
How to Make Bourbon Vanilla Ice Cream
Ingredients
Directions
Whisk egg yolks vigorously in a small bowl for about a minute. They should lighten in color.
Heat:
- whipping cream
- milk
- brown sugar
- salt
over medium heat until sugar is dissolved and milk is steaming. Watch it carefully so it does not boil. Whisk occasionally. Remove from heat.
Temper the yolks by ladling in about one cup of warm milk mixture. Ladle in small amounts and whisk after each additional.
Whisk yolk mixture back into the saucepan with the warm milk mixture.
Cook over low heat for about 5 minutes. Mixture will thicken (covering the back of a spoon). If you have a candy thermometer heat to 175 degrees Fahrenheit but do not let it boil.
Remove from heat and add the bourbon and vanilla of your choice
Pour mixture through a fine sieve and discard any solid chunks
Cover the surface with plastic wrap so that a skin does not form. Refrigerate for at least 4 hours or overnight until completely chilled.
Pour chilled mixture into the frozen bowl of an electric ice cream maker and make according to manufacturer’s directions.
Once ice cream reaches a soft-serve consistency transfer to freezer safe containers and chill until firm (about 4 hours).
ENJOY!
Notes
I adjusted the ratio of milk to whipping cream, as I only buy 2% milk. I used ¾ cup 2% milk and 2 ¼ cups whipping cream. Just make sure to use three cups total.
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