Yield: Yields about 1 quart.
This ice cream recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor. Here, vanilla beans and extract create a super-intense vanilla flavor, with a sophisticated twist from a shot of bourbon.
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The best ice cream recipe I've made, with the possible exception of the triple-chocolate recipe included with the Kitchenaid Stand Mixer Ice-Cream Maker attachment. I think the bourbon helps keep it from getting too hard. I like strong vanilla flavor, so I steeped the vanilla about half an hour longer than called for. Also, I doubled the recipe and it turned out great.I'm going to use this as the base for all of my ice creams from now on. For coffee ice cream, I'll add 3 T Kahlua, for raspberry ice cream, I'll add 3 T Chambord, and so on.
I made this ice cream to go along with the brownie recipe from issue 76, pg 59. The recipe was very easy to follow, tasted simply fantastic and my friends have been emailing me for the recipe. I have a friend who is somewhat of a foodie and if he likes it, then I know I have scored. This is definitely a keeper!
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