A classic ice cream that is easy to make and pairs with every summer dessert. Be sure to use farm-fresh organic eggs from free-range chickens for this no-cook ice cream. Directions are by hand, but you can also use a stand mixer for the recipe.
Prep Time 30minutes
Total Time 30minutes
3egg yolkspreferably organic, from local, pastured chickens
1vanilla bean pod
3/4cuporganic raw cane sugar
1teaspoonpure vanilla extract
Place the yolks in a large bowl. Slice the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Add the paste to the egg yolks.
Whisk yolks and vanilla seeds them until pale and frothy.
Slowly pour in the sugar, a few tablespoons at a time, whisking all the while. Beat well, until the sugar is dissolved and the mixture is light and frothy.
Pour in the vanilla extract and the bourbon. Beat well.
Add the cream and the milk and whisk to combine. Chill for up to 6 hours, or pour into a prepared ice cream churn. Be sure to scrape all the vanilla seeds into the churn.
Churn until stiff, then remove the dasher and scoop. Ice cream will be like soft serve. For hard serve, place the ice cream in a deep freezer for at least 4 hours.
Be sure to use farm-fresh organic eggs from free-range chickens for this no-cook ice cream. Don't use cracked eggs.