Recipe by Katie Lew of CookitFresh
Makes 1 pint
2 cups whole milk
1 1/2 cups heavy cream
3/4 cup dark brown sugar
½ cup Bourbon
6 egg yolks
3 Tablespoons sugar
1 teaspoon vanilla extract
2 ounces semi-sweet chocolate, roughly chopped (optional)
1. Add the milk, cream, brown sugar and bourbon to a medium saucepan and bring to a boil over medium heat, stirring frequently. The milk may curdle a little, but the mixture will be strained later to make it smooth.
2. While the milk mixture is cooking, whisk together the egg yolks and sugar in a medium mixing bowl until light yellow in color. Fill a large mixing bowl with ice water and set a smaller, heat-proof mixing bowl in the ice water. Set a fine-mesh strainer over the heat-proof mixing bowl.
3. Once the milk/sugar/bourbon mixture boils, remove it from the heat and whisk a little of the hot mixture into the egg yolks, whisking constantly to prevent eggs from cooking. Return the egg yolk mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens to a thin custard texture, just thick enough to coat the back of a wooden spoon.
4. Pour the custard through the sieve sitting over the heat-proof mixing bowl and press through with a rubber spatula. Use the spatula to stir the custard over the ice water until it cools to room temperature. Stir in the vanilla. Refrigerate the custard for several hours, until thoroughly chilled.
5. Pour the custard into the bowl of an ice cream maker and process according to manufacturers directions. Usually this means churning the ice cream for about 15 minutes or until it thickens and freezes. If using chocolate chunks, add them to the ice cream maker during the last minute of churning. Freeze the churned ice cream in an airtight container until frozen hard; this usually takes several hours.