Homemade vanilla bean ice cream, made with brown sugar and bourbon. This is an egg-based frozen custard that's been slowly churned for a rich and creamy texture.
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⅛tspcoarse Kosher salt(if using table salt, use half the amount)
1cup (269ml)whole milk
2cups (490ml)cold heavy whipping cream,divided
1tbsp (15ml)good-quality bourbon or whiskey
Instructions
In a large saucepan, whisk together the egg yolks and brown sugar until smooth. Whisk in the vanilla bean seeds, salt, milk and 1 cup of the cream.
Over medium heat, cook the custard while stirring constantly with a spatula, until the custard is steaming and just starting to bubble around the edges, but don't let it come to a boil.
Remove from the heat, and pour the custard through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate until thoroughly chilled, preferably overnight to really let the flavors intensify.
Use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Whisk the whipped cream into the chilled custard.
Churn the custard in your ice cream maker according to the manufacturer's instructions, adding the bourbon during the last minute of churning. Transfer to a lidded ice cream container and freeze until firm, about 8-10 hours.
Notes
The bourbon is optional, but helps to promote a smooth, creamy texture.
Homemade ice cream is best eaten within about 2 weeks.