Bourbon Vanilla Ice Cream

By merrily

Ingredients

• 1/4 cup sugar
• 1/2 teaspoon sea salt
• ¼ teaspoon guar gum
• 1 1/2 cups whole milk
• 2 cups heavy whipping cream
• 6 egg yolks
• 2 tablespoons vanilla extract
• 1/2 cup bourbon

Preparation

Step 1

Mix sugar, salt and guar gum very well. Combine with the cream and milk, in a large saucepan and cook, stirring frequently, over medium heat. Put the yolks in a heat-proof bowl and whisk lightly. When the cream mixture is starting to steam and tiny bubbles have formed along the edge, whisk a cup or so, ¼ cup at a time, into the yolks. Once the eggs are tempered, slowly whisk them into the cream mixture. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon. Turn off heat and stir in the bourbon and vanilla extract and guar gum. Stir thoroughly
Pour into a large bowl, cover, and chill in your refrigerator for a long time–5 hours or more is optimal. (For the best, slightly faster, chill, place the bowl of custard over a bowl of ice water.) Then process in ice-cream maker, noting that the ice cream could be quite runny even after 20 – 30 minutes of churning. Spoon ice cream out of ice cream maker and freeze for as long as you can, preferably overnight for a well-cured scoop.