
Ingredients
4 cups heavy cream
¾ cup sugar, divided
1 vanilla bean
2 large eggs
3 tablespoons bourbon (Barnsley Resort uses Woodford Reserve)
1 pinch Kosher salt
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, freshly grated
Directions
- Pour the heavy cream into a medium pot with a thick bottom. Add approximately half of the sugar and the vanilla bean to the pot. Place on the stove on medium heat. Combine remaining sugar, eggs and salt in a large bowl; whisk until foamy.
- Remove cream mixture from heat once it comes to a simmer. Slowly add to the bowl with the egg mixture, stirring to combine.
- Pour the combined mixture back into the pot and return to stove. Whisk continuously until the liquid reaches a temperature of 165 degrees.
- Remove from heat once it reaches desired temperature and pour through strainer into a clean bowl.
- Place bowl into prepared ice bath.*
- Add bourbon, cinnamon and nutmeg once the mixture is cold. Serve in rocks glasses. Garnish with additional nutmeg and cinnamon, adding cinnamon sticks if desired.