What bourbon you use is in this ice cream is up to you. I'm partial to Bulleit, which has enough spicy rye kick to cut through an ocean of cream. But if you like it in your glass, chances are you'll like it in your ice cream. This is especially true if you serve boozy ice creams the way I like to: with a bit of the eponymous spirit dribbled on top, to tickle the nose and warm the palate. That said, this ice cream would also be killer nestled between two ginger spice cookies: a sandwich with an exquisite kick.
- Yield:Serves 8 to 10 (makes about 1 quart)
- Active time: 40 minutes
- Total time:3 hours, plus an overnight chill
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups well-packed mint leaves, thoroughly washed
- 6 egg yolks
- 1/2 cup sugar
- 5 tablespoons bourbon
- 3/4 teaspoon kosher salt
Bring cream and milk to a simmer in a medium saucepan, stirring frequently. Stir in mint leaves, cover, and remove from heat. Let mint infuse for 2 hours at room temperature.
Remove mint leaves, pushing against them in a sieve to draw out all their flavor. In a small bowl, whisk together egg yolks and sugar until lemony in color and thickened, then whisk into dairy. Cook custard over low heat, stirring frequently, until it coats the back of a spoon and a finger swipe leaves a clean line. Stir in bourbon and salt, then transfer to a container to chill overnight.
The next day, churn ice cream according to manufacturer's instructions. Serve immediately as soft serve or harden in freezer for two to three hours. Let ice cream soften for ten minutes on counter before serving. For a stronger bourbon kick, pour a spoonful of bourbon over ice cream just before serving.