The per capita consumption of ice cream in the U.S. in 2015 was over 13 pounds which is 13 pints, which one might say is just a little over 1 pint of ice cream per month. Many would say that isn't so bad. Yet there are people like me who are hard pressed to consume even 1 pint per year ... of the store-bought stuff.
Homemade ice cream, however, is a whole different story. It's creamier, fresher, tastier and comes in flavors I like, like Chocolate-Cinnamon Gelato with Toffee Bits, Lady Bird's Fresh Peach, Classic Fresh Strawberry, Blueberry-Lemon Sour Cream, Fennel, and Brown Sugar-Bourbon. The latter is one of Peter's favorites as bourbon is his beverage of choice around cocktail time and Bourbon Ice Cream pairs beautifully with Apple Galette.
This is the time of year to make things special for all you love. This is one yummy treat, for any holiday gathering, and you can make it ahead. Trust me, it'll be remembered for a very long time.
Bourbon Ice Cream
(Makes 5-6 cups a.k.a 1-1.5 quarts)
2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract
- Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.
- Combine egg yolks, sugar, brown sugar, and coarse salt in large owl; whisk until thick and blended.
- Gradually whisk hot cream mixture into yolk mixture.
- Return mixture to same saucepan.
- Stir over medium-low heat until custard thickens enough to leave a path on back of spoon when finger is drawn across and temperature ranges 175℉ to 178℉, about 3 minutes.
- Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours.
- DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.