Bourbon-Vanilla Ice Cream Recipe – a delicious recipe with heavy cream, milk, vanilla bean, egg yolks, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream and milk in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture.
2
Add the vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and steep, covered, for 20 minutes.
3
Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk 1/4 cup of the hot cream into the egg mixture to temper it, then whisk the egg mixture back into the cream mixture. Cook over medium heat until the mixture thickens and coats the back of a spoon without running.
4
Remove from heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and the bourbon.
5
Chill completely (at least 4 hours, or overnight) in the refrigerator, then freeze in an ice cream maker according to the manufacturers instructions.
893
kcal
Calories
58
g
Fat
51
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 cups heavy cream, 1 1/2 cups whole milk, 1 vanilla bean, 7 egg yolks, and more.
Yes, Bourbon-Vanilla Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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