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Bourbon-Vanilla Ice CreamSource : Paul Liebat Submitted By : Paul Liebat on 9/2/2010
Recipe SummaryServings / Yield : 1 Quart
Difficulty : Medium
Prep Time : 15 Minutes
Cook Time : 30 Minutes
Serving Temperature : Frozen
InstructionsPlace cream and half-n-half in a saucepan. Slice the vanilla bean in half and scrape the seeds into the cream mixture.
Add vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and let steep, covered, for 20 minutes.
Separate eggs. Combine the egg yolks with the sugar and salt in a mixture bowl, whisking until the mixture lightens. Slowly whisk in a small amount (approximately 1/4 cup) of hot cream to temper the egg mixture. Transfer the egg mixture into the saucepan with the cream and cook, stirring, until the mixture thickens and coats the back of a spoon without running.
Remove from the heat. Strain the mixture through a fine-mesh sieve. Add the vanilla extract and bourbon.
Chill completely and freeze in an ice cream maker according to the manufacturer‘s instructions.
Review by : Paul Liebat on 9/2/2010
I made this recipe to go with some home made pecan pies for Thanksgiving. So much better then just whipped cream.