Best Vanilla Ice Cream With Makers Mark Bourbon Recipes

VANILLA BOURBON ICE CREAM

Steps:

• If you have an ice cream maker requiring a frozen bowl, make sure to put it in the freezer at least 24 hours before you plan to churn the ice cream.
• To make the ice cream base, warm 1 cup milk and 1 cup cream with the sugar and salt in a heavy-bottomed saucepan until hot, but not quite boiling. Scrape the seeds from the vanilla bean into the milk mixture and add the bean. Cover, remove from heat and let the vanilla steep into the milk mixture for 30 to 60 minutes.
• Put the remaining 1/2 cup milk and 1/2 cup cream into a bowl. Set a mesh strainer over the bowl. You will be straining the ice cream base into this bowl - the strainer helps to make the ice cream silky smooth and the cold milk and cream help stop the cooking process and avoid overcooking the custard.
• In a separate bowl, whisk the egg yolks. Return the steeped vanilla mixture to the heat briefly. Once it has returned to hot, but not quite boiling. Transfer a small amount of the warm milk mixture to the eggs, stirring constantly as you add the milk to temper the eggs. This will help prevent them from scrambling.
• Add a little more of the hot milk mixture, stir again. Continue adding liquid to the eggs while stirring until you have added about a cup of liquid total. Then add the egg mixture back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. This usually takes a few minutes, but it depends a bit on the saucepan and stove.
• Pour the custard through the strainer into the bowl with the milk and cream. If you are in a hurry, you can immediately chill the ice cream in an ice bath. Otherwise, refrigerate for at least 8 hours (I usually chill it overnight).
• When ready to churn, add the vanilla extract and bourbon. Stir well. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Keep the ice cream in the freezer for a few hours before serving to allow the ice cream to firm up.

BOURBON ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

CARAMEL BOURBON VANILLA SAUCE

Steps:

• 1. Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
• 2. While the sugar is browning, get your other ingredients measured and ready. Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
• 3. Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.