Bourbon Vanilla Ice Cream

03 Sep

A custard ice cream made with a homemade bourbon vanilla extract.

-By Carrie (Strommen) Lennie


2 eggs
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


  1. 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.
  2. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
  3. Cover and refrigerate overnight or for at least 8 hours.
  4. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream maker. Freeze according to the manufacturer’s directions.
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Posted by on September 3, 2011 in Desserts


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