Cherry-Bourbon Ice Cream
- 1 1/2 cups pitted cherries halved
- 2 tablespoons sugar
- 1 tablespoon bourbon
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- 1 pinch kosher salt
- 1/2 vanilla bean or 1 tsp vanilla extract
- 5 large egg yolks
- 1/4 cup sugar
- Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.
- Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
sugar, bourbon, heavy cream, milk, sugar, kosher salt, vanilla bean, egg yolks, sugar
Taken from www.yummly.com/recipe/Cherry-Bourbon-Ice-Cream-1228633 (may not work)