Honey and Bourbon Ice Cream

Photo by Andrew Cebulka

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1 quart

  • 2 cups milk
  • 2 cups cream
  • 10 egg yolks
  • ⅔ cup honey
  • Bourbon to taste
  1. Warm milk and cream on stovetop.
  2. Add honey in increments to adjust sweetness to your liking. (Do not boil!)
  3. Beat egg yolks thoroughly and add to milk, cream, and honey.
  4. Heat until mixture coats the back of a wooden spoon and you are able to draw a line through it with your finger. Or to be more precise use a thermometer and heat to 165 degrees F.
  5. Pour mixture through a strainer into a bowl in an ice bath to cool quickly.
  6. Pour in bourbon to taste.
  7. Let the custard sit in the refrigerator overnight until cooled.
  8. Spin in a ice cream machine until soft serve, then freeze again overnight.
  9. Share!
  • from Roots Ice Cream of Charleston, SC

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