bourbon | PDXKnitterati

My (adult) kids gave me an Cuisinart ice cream maker for Christmas. Perhaps it was a self-serving gift, but I thought it was inspired. I’ve used it several times since then, in an effort to perfect a bourbon vanilla ice cream recipe. Here’s my version of perfect.

Perfect Bourbon Vanilla Ice Cream

6 egg yolks
1 pint heavy cream
1 cup whole milk
1/2 cup half and half
3/4 cup sugar
1 Tablespoon vanilla extract
1/4 – 1/3 cup bourbon (taste it and see how boozy you want it)

Directions:
In a heavy bottomed saucepan, heat cream, milk, half and half, and sugar just to a boil.
Separate egg yolks to a large heat-proof bowl. Slowly add 2 cups of the hot cream mixture in a thin stream to the yolks while constantly whisking. (This tempering keeps the yolks from curdling when they meet up with the hot cream.) Whisk the tempered egg yolks back into the pan of remaining hot cream mixture, and simmer for two more minutes, stirring constantly.
Remove from heat.

Add vanilla, then bourbon, stirring constantly. Start with 1/4 cup bourbon, and add a little more until it tastes just the way you want it. I used just over 1/4 cup.

Cool over an ice bath, or in the refrigerator for at least 5 hours. Process in an ice cream machine according to manufacturer’s instructions. You may need to chill it further in the freezer after processing, as it can be quite soft, even after processing. Servings: 6 to 8 servings, or more, depending on how you use it.

I used my first ice cream attempt for profiteroles, using this recipe for shells. I’d halve the recipe next time, and make them smaller/cuter and serve them in a trio, drizzled with chocolate truffle sauce.

My second ice cream attempt had a firmer texture, but wasn’t sweet enough, and too bourbon-y. It’s still in the freezer. Third time’s a charm! I used it for ice cream sandwiches using those ubiquitous thin ginger cookies you see during the holiday season, and drizzled them with chocolate truffle sauce. They need to go back in the freezer to firm up after making them, so leave yourself a couple hours before serving.