Homemade Bourbon Vanilla Bean Ice Cream

Indulge in the rich and creamy taste of homemade bourbon vanilla bean ice cream, featuring a hint of bourbon for added depth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 4 egg yolks
• 2 tablespoons bourbon

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and the bean itself.
2. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.
3. In a separate bowl, whisk together egg yolks. Gradually add about 1 cup of the warm cream mixture to the yolks, whisking constantly to temper.
4. Return the tempered yolks to the saucepan, stirring continuously. Cook over low heat until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl. Stir in the bourbon.
6. Cover the mixture and chill in the refrigerator for at least 4 hours, or overnight.
7. Once chilled, churn the mixture in an ice cream maker according to manufacturer instructions.
8. Transfer the ice cream to an airtight container and freeze until firm, about 2-4 hours, before serving.

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