Bulleit Bourbon Ice Cream Recipe

            They say bourbon drinks go hand in hand with fall .. I say maybe, but the weather outside surely doesn't look like summer ! So I thought about mixing these two seasons in one tasty ice cream! 

Ingredients:

• ¾ cup sugar
• ¾ cup milk
• 4  egg yolks
• 1¼ cup heavy cream
• 2½ tablespoons bourbon
• pinch salt
• 1 teaspoon vanilla extract

               It's quite easy to make but we do need, unfortunately, heat. For the ice cream base, first of all we mix the milk and sugar over medium heat until it's dissolved and the lower the flame. Next, in a small bows whisk the egg yolks and put some of the hot milk mixture just to temper the yolks. The next step consists of slowly adding the yolks back into the milk. Keep cooking a minute or two until the mixture thickens.  Now for the flavors, mix the heavy cream with bourbon and add salt and vanilla extract.        
           After the base of this tasty ice cream has cooled off almost completely add the flavors, mix them together and freeze the for minimum 4 hours in an airtight container.        
          The perfect ice cream will be good to go and you don't need to struggle with placing it in bowls since the bourbon make is "scoopable" .

Enjoy ! 

Photo taken at @ArgoPub in Constanta