Vanilla Bean Bourbon Ice Cream

By vealam

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 vanilla bean
• 5 egg yolks
• 1/2 cup granulated sugar
• 1 tablespoon brown sugar
• 1/4 cup bourbon

Details

Adapted from ehow.com

Preparation

Step 1

Add the milk, cream and vanilla extract to a saucepan.
Use a small knife to split the vanilla bean in half lengthwise and then use the dull edge of the knife to scrape out the seeds. Add the seeds to the saucepan and turn the heat to medium.
While the liquid is coming to a simmer, place the yolks and both sugars into a medium bowl and vigorously whisk to combine.
When the cream reaches a simmer, turn the heat down to low. Immediately ladle some of the hot cream into the yolk mixture while whisking to temper the eggs and prevent them from scrambling. Whisk in one additional ladle of the cream and pour that mixture back into a saucepan, using a spatula to scrape up any remaining yolk and sugar.
With the heat still on low, stir the ice cream base continuously until it has thickened slightly, approximately 5 to 7 minutes, and then stir in the bourbon. Remove from the heat and allow to cool, stirring periodically. Cover with plastic wrap, pressing the film directly onto the ice cream. Chill in the refrigerator until very cold, preferably overnight.
Prepare in an ice cream maker according to the manufacturer’s instructions.