Saturday, May 12, 2012
Bourbon brown sugar vanilla bean ice cream
Nothing is better than homemade ice cream and this one is incredible. Scented with vanilla beans, sweetened with brown sugar and spiked with bourbon, this great by itself or scooped onto a slice of warm pie
Brown Sugar Bourbon Vanilla Bean Ice Cream
(makes about 1 quart)
1 3/4 cups heavy cream
1 1/2 cups half and half
one vanilla bean
7 egg yolks
3/4 cup light brown sugar
1/8 tsp salt
1/4 cup Bourbon
1 Tbsp vanilla extract
in a large glass bowl combine cream and half and half. Split vanilla bean lengthwise and scrape seeds into bowl with cream, add empty bean pod. Microwave on high power for 3 minutes, then cover and let steep 20 minutes.
Meanwhile in another large bowl combine egg yolks, brown sugar and salt. Whisk until well combine and slightly fluffy.
After steeping, remove bean pod from cream and microwave again for 1 minute on high to reheat cream. While whisking the egg mixture, carefully add about 1 cup of the hot cream to temper the eggs, then return tempered eggs back to bowl of hot cream, constantly whisking until well mixed.
Return cream/egg mixture to microwave and heat on high for 1 minute. Stir mixture with a wooden spoon. Return to microwave and heat on high for 30 seconds, then stir thoroughly with wooden spoon. Repeat this step, microwaving for 30 seconds, then stirring until mixture coats the back of the wooden spoon (and your finger leaves a well-defined path in the mixture when drawn across the back of the spoon). Add Bourbon and vanilla extract and stir. Cover with plastic wrap and refrigerate until cold. Process cold mixture in an ice cream maker until set. Transfer to a chilled container and freeze until firm (overnight).