Brown Sugar Bourbon Ice Cream

Brown Sugar Bourbon Ice Cream

Brown Sugar Bourbon Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup dark brown sugar, packed
5 large egg yolks
1 tablespoon vanilla extract
1/4 cup bourbon
Pinch of salt
Prepare the Custard Base:

In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Temper the Eggs:

In a separate bowl, whisk the egg yolks until smooth.
Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the Custard:

Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 170-175°F or 77-80°C). Do not let it boil.
Add Flavorings:

Remove the saucepan from the heat and stir in the vanilla extract, bourbon, and a pinch of salt.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Cool and Chill:


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