Burbon Vanilla Ice Cream
2 cups 1/2 and 1/2
1 1/2 cups heavy cream
1 large vanilla beans, split
7 large egg yolks
3/4 cups sugar
Pinch salt
1/4 cup good bourbon
1) Combine 1/2 and 1/2 and cream in a large nonreactive saucepan.Scrape vanilla seed into the cream and add the beans.Cook over moderate heat until cream just comes to a boil
2) Whisk egg yolks in a large bowl with the sugar and salt.Gradually whisk in the hot cream, then return mixture to saucepan.Cook over moderate heat, stirring constantly, until the custard reaches 165 degrees on a thermometer and coats the back of a spoon.Strain into a large bowl and refrigerate until cold, about 2 hours.
3) Stir the bourbon into the cold custard.Pour into an ice cream maker and freeze according to manufacturer's instructions.
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