Chicken Milk Ice Cream

1. 1

   Heat the cream, milk and vanilla paste in a saucepan over medium/low heat. When the mixture starts steaming, turn off the heat and let sit while you are working on the next step.

2. 2

   Whisk together the egg yolks and sugar until lighter in color. Temper the eggs by stirring in a few ladle-fuls of the hot cream little by little, then pour the egg mixture back into the saucepan with the cream. Turn the heat to medium/low again and stir until the mixture thickens slightly. Do not boil. Remove from the heat.

3. 3

   Taste for sweetness and add a little more nutmeg if you like. Stir in the bourbon. Let cool slightly. Place in the fridge until mixture is chilled.

4. 4

   Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to a freezer-safe container and freeze until hardened.

* Per serving · 4 servings · Values may vary.