three bowls

I made this for the first time on Thanksgiving and now just pretty much make it for any occasion. It's awesome.

Bourbon Vanilla Bean Chocolate Chip Ice Cream

Adapted from Rum Ice Cream from Chez Panisse Desserts by Lindsey Remolif Shere; this recipe was sent my way by Traca Savadago of Seattle Tall Poppy

Makes 1 quart

Ingredients

• 1 cup milk
• 2 cups whipping cream
• 2/3 cup sugar
• 6 egg yolks
• 1/4 cup bourbon
• 1 vanilla bean, split
• 1/3-1/2 c chocolate chunks

Directions

1. Place the milk, cream, and sugar in a non-corrosive saucepan. Scrape the insides of the vanilla bean into the mixture, then add the bean to the milk mixture.  Heat over medium heat until hot.
2. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill overnight.
3. Remove the vanilla bean, add the bourbon, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.  Add chocolate chunks during last five minutes of churning or whenever your maker’s instructions indicate you should add mix-ins.