Bourbon vanilla custard ice cream

Rich vanilla bean custard with real bourbon, made like the luxury 21+ pints. 21+.

You need

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup sugar
• 2 egg yolks
• 1½ tsp vanilla bean paste
• Pinch of salt
• 3 tbsp bourbon (up to 4 tbsp for a stronger pint)

Steps

1. Whisk the egg yolks with the sugar until pale.
2. Heat the cream, milk, vanilla and salt until steaming (don't boil). Slowly whisk it into the yolks.
3. Pour back into the pan and stir over low heat until it coats a spoon, about 5 minutes. Strain and chill at least 4 hours.
4. Stir the bourbon into the cold base. Pour into the pint (base closed).
5. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
6. Press Scoop, then Frozen Custard.
7. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.

Strength: About 3.6% ABV with 3 tbsp bourbon, about 4.7% with 4 tbsp (close to the 4.9% luxury shops use, but softer). See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Use half-and-half for the cream and keep scoops small.

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