Culinary Institute of America

Bourbon Ice Cream

Preparation info
  • Makes

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Milk 8

Method

  1. Combine the milk, cream, salt, sugars, maple syrup, and vanilla in a saucepot and bring to a boil.
  2. Temper the mixture into the egg yolks by gradually adding about one-third of the hot milk mixture to the yolks, whisking constantly. Return the tempered egg mixture to the remaining hot milk in the saucepan and cook, stirring constantly, until the mixture thickens