4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 ounces bourbon
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Beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved in the bowl of a stand mixer fitted with the whisk attachment. Set aside.
Combine the milk, heavy cream nutmeg, and 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 the 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.
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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.
Yield: 1 quart ice cream
Preparation Time: 15 minutes
Cooking Time: 2 to 3 minutes
Inactive Time: 6 to 10 hours
The second leg of Alton's first national tour, Alton Brown Live!, kicks off in January.
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