Brown Sugar and Bourbon Ice Cream
Brown sugar bourbon flavored ice cream
Servings 3 pints plus a little more
Cost 5
Ingredients
Bourbon Ice Cream
- 2 cups heavy whipping cream
- 2 cups half-and-half
- ½ cup nonfat dry milk powder
- 6 large large egg yolks
- ½ cup sugar (100 grams)
- ¼ cup tightly packed dark brown sugar (50 grams)
- ⅛ teaspoon salt (use ¼ if using Diamond kosher)
- 5 tablespoons bourbon
- 1 tablespoon vanilla extract
Instructions
- In a mixing bowl, whisk together egg yolks, sugar, brown sugar, salt and about ¼ cup of the half & half.
- Combine the cream, remaining half & half and milk powder in a large (2-3 quart) saucepan and heat, watching carefully, until it starts to boil. Keep a close eye on it because the milk powder will cause the mixture to boil over if you don't catch it in time.
- Before the milk mixture boils over, carefully whisk the hot cream mixture into yolk mixture. Return the mixture to the saucepan; whisk over medium-low heat until the temperature reaches just above 175°F. This should only take about 3 minutes. Pour the custard through a fine-mesh strainer into a bowl. Let cool for about 5 minutes.
- Whisk in the bourbon and vanilla extract. Let the mixture cool enough so that you can refrigerate it, then cover loosely and refrigerate for about 8 hours or until very cold.
- Churn according to the directions of your ice cream maker. Transfer to a the container of your choice (you can use a plastic tub, a loaf pan or disposable ice cream containers), then cover and chill for several hour or until firm.