Brown Sugar Bourbon Ice Cream.

Y’all know how many sweet teeth I have. I’m positive that a few of them came about because of my over the top love of ice cream. I love it year round. Matter of fact, I always have the bowl to my ice cream maker in the freezer ready to go when I am. Which is often. I’ve whipped up I don’t know how many batches of this bourbon beauty right here. It might be one of my favorites. I realize I say that about a lot of ice creams (can’t help myself I love the cream of ice) but this one is pretty special.
It’s made with brown sugar and bourbon y’all. It tastes like salted caramel. Nothing bad about that. Nope. I have a feeling you’re going to be making it as much as I have been. It’s also made using Davidson’s Safest Choice Eggs. Our go to eggs. Why?  Davidson’s™ eggs are naturally pasteurized and eliminate the risk of Salmonella in recipes calling for raw or under cooked eggs.

It’s great in a bowl, straight off the spoon right out of your freezer container (what? I can’t be the only one who does this) on a cone, made into MILKSHAKES and drizzled with our whiskey caramel sauce. Because everything is better drizzled in whiskey caramel sauce. Sweet teeth, I told you, my mouth is full of them (and before you ask, I don’t have any cavities). Ready to churn up your own batch? The answer is heck to the yeah.

Disclaimer: This post is sponsored by Davidson’s Safest Choice Eggs. I was compensated for my time. Opinions are my own. Always have been. Always will be.

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Brown Sugar Bourbon Ice Cream

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Brown Sugar Bourbon Ice Cream

Ingredients

• 2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 3/4 cup dark brown sugar – packed
• 1/8 teaspoon kosher salt
• 6 egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons bourbon
• 1 teaspoon pure vanilla extract

Instructions

1. Heat milk, cream, brown sugar, and salt over medium heat in large sauce
pan until simmering.

2. Meanwhile, add egg yolks and sugar to stand mixer and beat on medium speed with paddle attachment until mixture is light in color and well combined.

3. Add bourbon and vanilla; mix to combine.

4. Slowly temper egg mixture into warm liquid. Continue cooking until mixture thickens slightly and coats the back of a wooden spoon. Allow mixture to cool completely.

5. Cover and transfer to refrigerator; chill completelFollow ice cream maker manufacturer’s directions to churn ice cream.

6. Transfer churned ice cream to a freezer safe container and freeze.

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