Brown Sugar–Bourbon Ice Cream

Ingredients

• 1 cup whole milk
• ¾ cup heavy cream
• ½ cup (packed) dark brown sugar
• 6 large egg yolks
• 2 tablespoons sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon (or more) bourbon
• ½ teaspoon vanilla extract

Steps

1. Stir the milk, cream and brown sugar over medium-high heat in a medium saucepan, bringing it to a rolling boil. It may look curdled, which is normal.
2. Meanwhile, whisk the yolks, sugar and salt in a medium bowl until pale yellow and the sugar dissolves.
3. Place a medium metal bowl in a large ice-water bowl and set a fine-mesh sieve over the metal bowl. Gradually add the hot cream mixture to the yolks while whisking constantly, to prevent scrambling, then return to the pan. Stir over low heat until the custard coats the back of a spoon, about 2 minutes. Immediately strain into the metal bowl and cool completely, stirring often.
4. Stir 1 Tbsp. bourbon and the vanilla into the custard. If desired, add more bourbon to taste by teaspoonfuls. The custard can be made 1 day ahead; cover and chill.
5. Process the custard in an ice cream maker following the manufacturer's instructions. Transfer to an airtight container, cover and freeze. The ice cream can be made 3 days ahead.