Bourbon Ice Cream

By cserumga

Ingredients

• 2 cups heavy whipping cream
• 2 cups half and half
• 1/2 cup nonfat dry milk powder
• 6 large egg yolks
• 1/2 cup sugar
• 1/4 cup (packed) dark brown sugar
• 1/4 teaspoon coarse kosher salt
• 5 tablespoons bourbon
• 1 tablespoon vanilla extract

Details

Servings 5
Adapted from bonappetit.com

Preparation

Step 1

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD Custard can be made 1 day ahead. Cover and keep refrigerated.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.