Double Vanilla Bourbon Ice Cream

Double Vanilla Bourbon Ice Cream
Photo by Scott Phillips


  • 2 tsp. pure vanilla extract
  • 5 large egg yolks
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 cup whole milk
  • 3 to 4 Tbs. bourbon
  • + 1 more ingredients
    • Table salt

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Stir in the vanilla seeds and the spli...

View full recipe at Fine Cooking


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