Best Bourbon Ice Cream - egg yolks

Method

• 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.