The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. —Peggy Woodward, Taste of Home Senior Food Editor,
- 2 cups heavy whipping cream
- 2 cups 2% milk
- 3/4 cup packed brown sugar
- 1/8 teaspoon salt
- 6 large egg yolks
- 3 to 4 tablespoons bourbon
- 2 teaspoons vanilla extract
image/svg+xml Text Ingredients View Recipe,
In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
1/2 cup: 295 calories, 21g fat (13g saturated fat), 169mg cholesterol, 75mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 5g protein.