Categories:Viewed: 41 - Published at: 7 years ago


  • 6 egg yolks
  • 1 pint heavy cream
  • 1 cup half and half
  • 3/4 cup sugar
  • 1/2 vanilla bean
  • 1/4 cup bourbon


  • In a heavy bottomed saucepan, heat cream, half and half, sugar and vanilla bean to a boil.
  • In a large stainless steel bowl reserve egg yolks.
  • Temper hot cream mixture into the egg yolks while constantly stirring (this means add a little of the hot milk at a time continually whisking).
  • Place entire mixture back onto heat for one more minute, stirring constantly.
  • Remove from heat and strain.
  • Add the bourbon until evenly combined.
  • Cool over an ice bath.
  • Freeze in an ice cream machine according to manufacturers instructions.