A custard ice cream made with a homemade bourbon vanilla extract.
-By Carrie (Strommen) Lennie
1 cup sugar
1/4 tsp salt
2 1/2 cups heavy whipping cream
2 cups half-and-half cream
3 tsp Homemade Vanilla Extract
- In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees.
- Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
- Cover and refrigerate overnight or for at least 8 hours.
- When ready to freeze, pour custard and vanilla into the cylinder of an ice cream maker. Freeze according to the manufacturer’s directions.