My rule of thumb is “If something tastes good, it will taste even better if you turn it into ice cream.” Hence my passion for coffee ice cream—and this divine take on everyone’s favorite Kentucky Derby Day libation. The better the bourbon, the better the ice cream. We serve this with shortbread, but it’s good with any type of cookies. Shaved or grated bittersweet chocolate would be a delicious addition.
Recipe information
Yield
makes about 2 quarts
Ingredients
Preparation
Step 1
Heat the heavy cream, 1 cup of the half-and-half, and the mint in a 2-quart saucepan over medium heat until it is just on the verge of boiling. Turn off the heat, cover, and let it steep for about 30 minutes. Strain the cream into a small bowl. In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow. Slowly whisk the cream into the egg mixture and return it to the same saucepan. Cook over medium-low heat, stirring, until the custard has thickened enough to coat a wooden spoon.
Step 2
Strain the custard into a bowl and cool in an ice bath, then add the remaining 3 cups of half-and-half and the bourbon.
Step 3
Freeze in an ice cream maker according to the manufacturer’s instructions.
