Bourbon Ice Cream
Ingredients
- 9 egg yolks
- 1½ cups half and half
- 1¼ cups heavy cream
- ¾ cup granulated sugar
- 1½ cups bourbon whiskey
Instructions
- Simmer the bourbon until the alcohol has evaporated. Allow to cool completely.
- In a large bowl, whisk together the egg yolks, half and half, heavy cream, and sugar.
- Stir in the cooled bourbon.
- Churn according to your ice cream maker manufacturer’s instructions.
- Transfer to a freezer safe container and freeze until firm.
Notes
- Makes about 1 quart.
