Bourbon Ice Cream

Have you ever sat there at the Thanksgiving table with a slice of pecan pie and thought, "This could use some bourbon." But pouring a shot of bourbon over your pie will likely overwhelm the pecans. You need that great bourbon flavor without being too strong. Ice cream is the answer.

Bourbon Ice Cream

1	qt	Half and Half
3/4	c	egg yolks (about 10 egg yolks)
3/4	c	granulated sugar
3/4	c	brown sugar
1/2	c	Maker's Mark Bourbon

Place the sugars and eggs in a stand mixer and whip for the whole time that it takes to scald the cream. The eggs will get very light and fluffy. While the eggs are whipping, place the cream in a sauce pan over medium-low heat and scald (wait for small bubbles to form around the sides, but don't simmer or boil).

When the cream is ready, turn the mixer down to low. Very slowly drizzle 1 cup of the hot cream into the eggs. If you do this very slowly, the eggs won't scramble. Add another cup of cream to the eggs. At this point the eggs should be very warm. You can safely add the rest of the cream and the bourbon. Make sure it is all thoroughly mixed.

Cover the mixture and place in the refrigerator. Chill to at least 40F. Follow your ice cream maker's instructions for freezing.

This recipe is based on this recipe from chef David Blaine's blog. I mostly adjusted proportions for my ice cream maker.