Ingredients: |
Ingredients: 1 cup whole milk
¼ cup granulated sugar
2 cups heavy cream, divided
Pinch of table salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
½ cup bourbon, such as Maker’s Mark
¼ teaspoon vanilla extract
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Directions: |
Directions:Warm the milk, sugar, 1 cup heavy cream, and table salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and also add the bean pod. When liquid is barely warm to the touch, cover, remove from heat, and let steep at room temperature for 30 minutes. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top. In a separate medium heatproof bowl, whisk together the egg yolks, Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg mixture back into the saucepan. Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until nappe: when the mixture the thickens, coats the spatula, and holds its shape when a you draw a line with your finger across the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, stir in the bourbon and the vanilla extract, and cool over an ice bath, stirring occasionally. When mixture cools, place in the refrigerator to ripen overnight. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. |
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