You have logged onto Liebat.comYou have logged off of Liebat.comYour Username or Password did not matchError sending your message to the AdminBourbon-Vanilla Ice CreamSource : Paul Liebat Submitted By : Paul Liebat on 9/2/2010Recipe SummaryServings / Yield : 1 QuartDifficulty : Medium Prep Time : 15 Minutes Cook Time : 30 Minutes Serving Temperature : Frozen Rated by 1 reviewer   Ingredients1 3/4 Cup Heavy Cream 1 1/2 Cup Whole Milk 1 - Vanilla Bean 7 - Egg Yolks 3/4 Cup Sugar 1/8 tsp. Salt 1 tbsp. Vanilla Extract 1/4 Cup Good-Quality Bourbon 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. Very Addictive!
Review by : Paul Liebat on 9/2/2010I made this recipe to go with some home made pecan pies for Thanksgiving. So much better then just whipped cream. |
