Beat together 4 egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved in the bowl of a standmixer fitted with the whisk attachment. Set aside.
Combine the 1 pint whole milk, 1 cup heavy cream, 1 teaspoon freshly grated nutmeg, and 1/2 teaspoon kosher salt in a medium sauce pan and bring just to a boil over high heat, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees. Remove from the heat, stir in 3 ounces bourbon and pour into a medium mixing bowl and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4 to 6 hours.
Once chilled, process in an ice cream maker according to the manufacturers instructions. Serve as is for soft-serve or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
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