Bourbon Ice Cream

(Makes 1 quart)


2 cups (16 ounces) heavy cream
1 cup (8 ounces) whole milk
1 vanilla bean, split lengthwise and seeds removed and pod reserved
5 large egg yolks
½ cup (3 ½ ounces) granulated sugar
¼ cup (1 ¾ ounces) dark brown sugar
¼ teaspoon kosher salt
¼ cup (2 ounces) Breaking & Entering bourbon (or your favorite bourbon)
2 teaspoons pure vanilla extract


Combine the heavy cream, milk, vanilla bean seeds, and vanilla bean pod in a heavy large saucepan and bring to a simmer over medium heat. Remove from heat and discard vanilla bean pod.

In a large bowl, whisk together the egg yolks, sugar, brown sugar, and kosher salt, whisking until thick and blended. Slowly whisk the hot cream and vanilla mixture into the yolk mixture. Return the mixture to the same saucepan and stir over medium-low heat until the custard thickens enough to leave a path on the back of a spoon or spatula when you draw your finger across it, about 3 minutes. Remove the custard from the heat and stir in the bourbon and vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, at least 3 hours or overnight.

Process the custard in an ice cream maker according to manufacturer’s instructions. Transfer to a tightly sealed container and store in the freezer.